Clean mutton trotters, pour hot water on them and let them soak for 15 minutes.

Discard water, rinse them again.

In a pan heat up ghee, add bay leaves and other whole garam masalas.

Add chopped ginger garlic followed by onions. Fry till they turn brown.

When tomatoes get soft, add yoghurt and kasuri methi.

Add around 2 liters of hot water and combine well. Transfer it in the pressure cooker.

Let it cook in slow flame at least for 1 hour or till the flush starts separating from the bones. Add crushed pepper corn.

Serve it piping hot after adding some lemon juice and coriander leaves.