THE MARROW-MELT BOWL

(Our Play on Mutton Paya)

THE MARROW-MELT BOWL

Ingredients: 800g Lamb or Mutton trotters/shanks (cleaned), 2 Large onions (pureed), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1 tsp Chili powder, 1 tsp Garam masala, 1L Water or Lamb stock...

Ingredients

  • 800g Lamb or Mutton trotters/shanks (cleaned)
  • 2 Large onions (pureed)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp Garam masala
  • 1L Water or Lamb stock

Cooking Method

  1. The Architect Fry onion puree in 3 tbsp oil until the water has evaporated and it turns a deep, sweet golden brown.
  2. The Bloom Add spices and a 30ml splash of water to form a thick, aromatic paste.
  3. The Sear Add the meat; fry for 5 minutes until sealed and glistening.
  4. The Slow Simmer Add water; cover and simmer for 50 minutes until the marrow is melting and the sauce is rich.
  5. The Final Flourish Top with raw ginger matchsticks, fresh green chilies, and a squeeze of lime.

Cuisine: Indian

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