Paya

Ingredients

• 8 lamb’s trotters, hair singed off and cleaned
• 1 cinnamon stick
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 1 bay leaf
• 50g whole garlic (12–14 cloves), plus 7g (1–2 cloves) chopped
• 160ml vegetable oil
• 250g spanish white onions, finely sliced
• 2 cloves
• 1 tsp black peppercorns
• ½ tsp cumin seeds
• 8 green cardamom pods
• 150g red onions, roughly chopped
• 50g fresh root ginger, chopped
• 30g garlic paste (page 353)
• 2 large lamb shanks, each cut into 2 or 3 thick rounds across the bone
• 3 tsp deggi mirch chilli powder
• 5 tsp ground coriander
• ½ tsp ground turmeric
• 2 tsp fine sea salt
• 100g full-fat greek yoghurt
• ½ tsp garam masala (page 356)
• 2 tsp lime juice
• To serve
• Ginger matchsticks
• Mint leaves, shredded
• Coriander leaves, chopped
• Green chillies, sliced
• Crispy fried onions (page 347)
• Taftaan, pide or soft white bread rolls