Wash the trotters and hoof (Paya) of mutton, beef, and lamb well.

Add water, trotters or hoof, ginger garlic paste, and chopped onions to a large pan. Boil it until it becomes soft.

Curry is made by heating oil in a separate pan and adding salt, turmeric, red chili powder, coriander powder, and garlic and ginger paste. Well-fry the mixture.

Next, add a couple tablespoons of water and a cup or two of crushed brown onions to the curry mixture.

Stir well after adding the boiling trotters or hoof to the curry mixture.

When the trotters or hoofs are soft, cover the pan and cook it on low heat with the leftover trotters/hoof stock.

Add the full spice powder (Garam masala) last, then extinguish the flame.

Garnish the dish with ginger, coriander leaves, lemon slices, and green chilies before serving it on a large platter. Serve alongside warm Naan.