Nahari (A Curry of Sheep's Trotters)

Ingredients

• - 6 pcs: Trotters, cleaned and ready to cook
• - 8 pcs: Marrow bones
• - 2 cup: Onions-sliced fine
• - 2 tbsp: Ginger-garlic paste
• - Mint leaves for garnish
• - 1/4 tsp: Turmeric
• - 1 tbsp: Coriander powder
• - 1 tsp: Chilli powder
• - 1/4 tsp: Cinnamon powder
• - 6-8: Cloves
• - 6-8: Black cardamom, slightly crushed
• - 1/4 cup: Lemon juice
• - 1/2 cup: Coriander leaves, chopped
• - 1 cup: Oil
• - 2 tsp: Salt or to taste

Method

• - Heat oil and sauté onions till brown. Add ginger-garlic paste, turmeric and coriander powder and sauté till fat separates.
• - Add cinnamon, salt, cloves and cardamoms, stir fry to mix well and add the trotters and marrow bones and 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened.
• - Add the lime juice and coriander and simmer another 5 minutes or so.
• - Serve hot garnished with the mint leaves.