• 1 kg lamb shanks (ask butcher to cut each shank in three)
  • 4 pig’s trotters (ask butcher to cut in halves)
  • 3 large onions finely sliced
  • 1 bunch fresh coriander chopped
  • 2 fresh green chillies de-seeded and cut lengthwise in three
  • 3 tbsp red chilli paste or to taste
  • 1 tbsp cumin powder
  • 2 tsp cardamom powder
  • 1 tsp pepper powder
  • 1 tsp turmeric powder
  • 1 tbsp paprika powder
  • 2 tsp ginger paste
  • 4 tbsp thick tamarind pulp or to taste
  • 2 tsp salt or to taste
  • Vinegar if required
  • 1 tsp sugar


Soften trotters and shanks in pressure-cooker

OR cook covered on low heat in just enough hot water to cover, until tender.

Sauté onions with sugar until golden-brown

Add half the chopped coriander and fry

Add spice paste and salt and mix well

Fry on low heat, sprinkling hot water if necessary to avoid the mixture sticking to base of pan

Add tamarind pulp and simmer covered for about 10 minutes, on low heat

Then add trotters and shanks and their gravy and mix well with the other ingredients

Simmer covered on low heat for at least an hour, stirring occasionally, until meat is falling off the bone

Taste for salt, chilli and vinegar

Add green chillies and remaining coriander, stir well, and simmer covered for another 10 minutes.

Serving Suggestions

Keep overnight in fridge (it tastes better the next day!)

Serve with slices of crusty bread or steamed white rice, and vegetables