Nahari (A Curry of Sheep's Trotters)

• 6 pcs: Trotters, cleaned and ready to cook
• 8 pcs: Marrow bones
• 2 cup: Onions-sliced fine
• 2 tbsp: Ginger-garlic paste
• Mint leaves for garnish
• 1/4 tsp: Turmeric
• 1 tbsp: Coriander powder
• 1 tsp: Chilli powder
• 1/4 tsp: Cinnamon powder
• 6-8: Cloves
• 6-8: Black cardamom, slightly crushed
• 1/4 cup: Lemon juice
• 1/2 cup: Coriander leaves, chopped
• 1 cup: Oil
• 2 tsp: Salt or to taste

1. Heat oil and sauté onions till brown. Add ginger-garlic paste, turmeric and coriander powder and sauté till fat separates.
2. Add cinnamon, salt, cloves and cardamoms, stir fry to mix well and add the trotters and marrow bones and 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened.
3. Add the lime juice and coriander and simmer another 5 minutes or so.
4. Serve hot garnished with the mint leaves.