meat

Lamb foot

Paye

120 g1 foot

Typical lamb trotter about 120 g.

Nothing vegetarian gives foot's gelatinous body.

• 
  Lamb shank

  Use the same weight; gives some gelatinous body, but simmer 30–40 minutes longer.

• 
  Marrow bone

  Use the same weight; adds body and richness but no soft foot meat.

• 
  Lamb stock

  Use about 500 ml for 500 g foot; gives flavour and body but no gelatinous pieces.

• 
  Button mushroom

  Use the same weight; cook 10 minutes only; it gives no gelatinous body.

• 
  Potato

  Use the same weight; simmer until soft to thicken the gravy slightly.

• 
  Raw jackfruit

  Use the same weight; simmer 20 minutes longer for a soft, meaty texture, but no gelatin.

Garhua

Lambs' Feet

Nalli aur Paye

Curry of Feet & Marrow Bones