Entree: Pakistan – Karachi – پائے ➤ Paye (Slow-simmered spiced trotters stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 3 beef trotters, approx. 2 lb (900 g) total, cleaned and halved
- 1 tbsp (15 ml) vegetable oil or ghee
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) ginger-garlic paste
- 8 cups (1.9 L) water
- 1 tsp (2 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) garam masala
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick, 2–3 inches (5–7 cm)
- 1 bay leaf
- Salt to taste
- 2 tbsp (30 g) lemon juice
- 2 tbsp (15 g) chopped fresh cilantro for garnish
- 2 green chilies, sliced, for garnish
- Lemon wedges for serving

Instructions

1. Rinse the trotters thoroughly and parboil in enough water to cover for 10 minutes; drain and discard that water to remove surface impurities. In a heavy pot, heat the oil or ghee and fry the sliced onions until deep golden brown. Add the ginger-garlic paste and fry 2 minutes until aromatic.
2. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and ground spices (cumin, coriander, chili powder, turmeric) and stir 1 minute. Add the cleaned trotters to the pot and pour in 8 cups (1.9 L) fresh water. Bring to a boil, then reduce to a low simmer and cook, covered, 3–4 hours (or simmer gently in a pressure cooker for 45–60 minutes) until the trotters release gelatin and the broth is rich and silky. Skim excess fat as needed. Adjust salt, stir in lemon juice, and finish with garam masala. Garnish with cilantro and sliced green chilies and serve hot with naan, steamed rice, or traditional khamiri roti.