Mutton Goat Trotters In A Spicy Rich Curry

Ingredients
For pressure cooking:
Metten / Lamb / Baker Traber: 5-6 (2 foot and lambbed leg)
Addresses:
Black peppercorns 1/4 number
Sauf seeds 1/4 tea spoon
As a spice paste:
Fresh grated coconut: 1/2 cup
Seeds of the world: 2 tablespoons
Edible seeds: 2 spoon
Living: 4
Green Eagle: 6 Sleeve
Black peppercorns 1/4 number
For sauce:

Cooking oil: 3 spoones
Onions: 1 (Large, green kitty)
Green Pepper: 2-4 (or tolerance)
Garlic: 8-10 Long
Ginger: 2 “piece
Kashmir-based powder or light red-shrimp pepper powder: 1 1/2 number
Ginger / Ginger: 4 Spoones (Good Cut)
World Leaves 2 Spoon (Rainy Kitty)
Mint leaves 2 spoon (barrel kitty)
Taste salt
1 lemon juice
How Mt. Paya – Baker Taps In A Faster Rich Year – Aatukal to Paya
Method to clean the goat / lamb / mint trotters for Paya:

1. Mantane-Paya wide-clearing process needs to be cooked before it can be cooked. When buying, make sure the butcher gives you the best trotters which is cleaned and burned

2. In well-working water flowing water. Now you have to overcome that all the hair cutters have left them.

3. You can do this using the friendly cheese toast Meringue member by burning them with a gas or a butter torch. (Note: patience and not carefully for skin soaking – both yours and trotters)

4. The properly burnt Trotter will remain hidden and the hair is removed completely; if there are any remaining soybean hair, then burn the scrap from hair knife.
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5. Then they scald in boiling water for about 2-3 minutes. After that, take 1/2 cups of indigo lemon or lemon juice or vinegar for 10-15 minutes. (On Oder) Fry the trotters with a mixture of rice flour and salt for 10 minutes and take 5 minutes to pull the dirt and toxins mix.

6. After 5 minutes with a cleaning pad; make trotters clean and make sure that all four skin and each slow tissue are removed properly.

7. Trotters are once cleaned; Clutch them for 3-4 times in water, ensuring that all the rice cooks well and salt well.

8. All seeds of seeds are completely immersed, so that pure water can put enough water to the Manaab, you and your cook. When water boils, remove and waste water.