Khariya is a dish best eaten in the winter months. It is generally made from lamb or goat. Lamb is more fatty and meaty, while goat trotters are skinnier and leaner. Many in the Western world prepare it with pig trotters, as it used to be more accessible 50 years ago.
Being a long process and ending in large quantities, it is common to have this as a one-dish party among many in my community. Each family has its own recipe, and here I share mine.
|These lamb trotters are made with black eyed peas, served with an onion salad and fresh crusty bread.|
12 lamb trotters
2 tsp salt
2 tbsp sugar
water to cover the trotters
1 kg/2.2 lb finely chopped fried onion
1 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin powder
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhana jeeru powder (dhansak no karo masalo) optional
12-16 finely chopped green chillies
1 large bunch of finely chopped coriander about 1 cup
3 tbsp flour
1 kg/2.2 lb finely chopped fresh skinned tomatoes
In a deep pot, bring to a boil the lamb trotters, salt, and sugar. Cover the pot, lower the heat, and allow it to cook for 10 hours, or until cooked through.
In another large pot, heat the oil and add to it the ginger, garlic, cumin, red chilli powder, turmeric, dhana jeera powder, green chillies, and coriander. Give it a good stir and add the flour. Allow it to cook for 2 minutes and add the tomatoes. And finally, the fried onions. Let it cook on a low fire until you can see little beads of oil all around the sides of the pan. (ghee~tayl per avay)
From the liquid of the trotters, slowly add it cup by cup, stirring and blending it all in. Then add the tomatoes and bring it to a boil. Keep boiling it until the right consistency is achieved. It should be heavy gravy. If there is less liquid, keep the flame low and keep simmering it covered for 30 minutes.
The trotters and spices must be cooked together for at least 30 minutes for the flavours to come through.
In the spices, add 1/2 tsp of dhana jeeru powder, which is a dark brown blend of spices also used in most lentils.
1 cup of black eyed peas, that have been boiled and cooked before adding them to the spices while you cook it. Since beans are also thickening agents, you may omit the flour.
Best served with warm hard crusty bread and finely sliced onions mixed in a tamarind and jaggery mixture ~ gor amli ni kuchumbar and fresh lemon.
Cooking the trotters in a pressure cooker to save time is an option.
If you choose to use pig trotters, it is the same process and cooking time.
Follow the rest of the steps as per the recipe above.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Parizad Sethna Followed your recipe & it turned out delicious. Thanks👍
Is it chili daal?excellent recipeReplyDelete
Chowli daal?not chilli daal..typing errorReplyDelete
It is actually just a trotters recipe #parsifood style. But many don't eat the trotters so we add black eyed peas or chora. This gives everyone a chance to eat as a family.Delete