1 Tbsp rice flour
1/4 cup ghee
4 sheep’s trotters
Salt to taste
1 tsp chilli powder
1 cup onions – grated
1/2 tsp turmeric powder
1 tsp cumin seeds
1 cup tomatoes, chopped fine
1 tsp ginger paste
1/2 tsp garam masala
1 green chilli, chopped
2 Tbsp lemon juice
1 tsp garlic paste
Wash trotters and cut them into 2 pieces. Rub rice flour and salt and wash again.
Place trotters with 2 cups water and salt to taste in a pan and bring to a boil.
Lower the heat and simmer for 1 1/2 hours, adding more water if needed.
To make the masala, heat ghee and add cumin.
When it splutters add onions, ginger and garlic and cook till fat separates.
Add tomatoes, green chilli, chilli powder, turmeric, garam masala and salt to taste.
Cook till fat separates. Add the trotters and stir-fry till well coated with the masala.
Add the stock of the trotters and more water (depending on how thin you want the gravy).
Simmer for 3-4 minutes and serve.