Paya

Thoroughly clean 1200 g beef trotters, rinse them, cover with cold water, bring to a boil over high heat and simmer for 10 minutes. Drain the water, then rinse the trotters and the pot again.

Return the trotters to the pot, add 2500 ml fresh water, bring to a boil, reduce the heat to the lowest setting, cover and cook for 8 hours, until the meat and tendons are very tender and the broth has turned gelatinous.

30 minutes before the cooking time is up, heat 60 ml ghee in a wide pan. Add the finely chopped onion and fry over medium heat for 8–10 minutes until golden.

Add the grated ginger and crushed garlic to the onion, fry for 1–2 minutes, then stir in the ground red pepper, Kashmiri chili powder, turmeric, garam masala and salt. Warm the mixture through for 30 seconds.

Pour in the 120 g plain yogurt in small batches, stirring constantly so it doesn't curdle. Cook the masala for 3–4 minutes, until the fat separates from the spice base.

Transfer the masala into the pot with the trotters, stir well and simmer together for another 30 minutes over the lowest heat. If the broth is too thick, add 250 ml hot water.

Serve the paya hot, topped with chopped cilantro, thin slices of fresh ginger and a squeeze of lemon juice, alongside naan.