by Farhad B Billimoria.
Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty.
Farhad B Billimoria.
LAMB/ GOAT TROTTERS WITH BLACK EYED PEAS.
KHARIA MA CHORA.
6 Nos or 1.5 KG. Lamb or Goat Trotters preferably front ones.
300 gms Black Eyed Peas
2 tablespoons Ginger Garlic Paste
1 teaspoon Salt
FOR MASALA TO ROAST
4 Onions, medium peeled and quartered
50 gms Ginger peeled and cut into pieces
50 gms Garlic peeled
4 Green Chillies washed
7 Red Kashmiri Chillies
2 tablespoons Whole Coriander seeds
2 tablespoons Whole Cumin seeds
2 sticks Cinnamon
Whole Green Cardamom Pods
3 Whole Black Cardamom
1 teaspoon Cloves
1 teaspoon Black Peppercorns
3 Bay leaf
1 teaspoon Mace
1 teaspoon Shahi Jeera
150 gms Fresh Coconut pieces
5 Tomatoes Medium chopped
1 teaspoon Madras Curry powder
1 teaspoon Parsi Dhana Jeera Powder
1 teaspoon Turmeric Powder
1 small bunch Fresh Coriander Leaves washed and chopped
1 small bunch Fresh Mint Leaves washed and chopped
50 gms Jaggery
Juice of half Lemon
Salt to taste
Oil for cooking 120 ml
- Wash and clean the trotters and cut into 4 inch pieces. Rub with ginger garlic salt mixture and leave in fridge overnight.
- Wash and soak the black-eyed peas in water overnight.
- Take all ingredients for masala and place on an oven tray and gently roast in oven (150 degrees C) for about 30 minutes.
- Put the roasted masala ingredients in a blender and blend to a smooth paste with a little water. I use a Sumeet.
- To the masala paste add the madras curry powder, dhana jeera powder, turmeric powder, lemon juice and jaggery and blend together.
- In a large pressure cooker add the oil and lightly fry the masala paste over a medium heat for a few minute till oil separates.
- Add the chopped tomatoes and fry some more till soft.
- Add the trotters and fry for a couple more minutes, then add the black eyed peas with the water. Add salt to taste.
- Cover with water and cook under pressure for about an hour. The trotters should be soft and gelatinous and the peas cooked.
- Finish off the cooking with the chopped coriander and mint and adjust the seasoning with salt.
- Serve with a rustic bread like sour dough or Burun or chapattis or rotis. It also goes well with rice.
- This dish keeps well for many days in the fridge and improves with age. It is traditionally a winter dish as its quite heavy.