In a large cooking pot, add the lamb trotters. Now add the ginger garlic paste. Add the green chillies and chopped onions too.

Also tie up the potli ka masala in a muslin cloth. Drop it in the pot along with 4-5 litres of water. Let it come to rolling boil first. Then lower the flame and simmer for nearly 4-5 hours.

Cover it up and simmer. Meanwhile pressure cook the lamb head parts or sira with some salt and ginger garlic paste and a few other spices as mentioned. Keep it aside for the pressure to settle down. Alternatively it can be slow cooked in another pot as well. This is done so because it takes less time in cooking than the lamb trotters. The choice is yours. I usually pressure cook it because it hardly takes about 7-8 whistles.

After about 4 hours of slow cooking, remove the muslin cloth and discard it. Heat oil with red chilli powder, roasted chana daal or putana daal powder, sorghum flour and coriander powder. Add this to the pot after half a minute. Let it cool down. Mix it in little water to form a slurry and then add it to the pot. Add fried and crushed onions too.

Now add the pressure cooked head parts to this stew so that everything is well incorporated. Keep stirring it as you do. After adding all, give it a good mix very gently. Now let it cook until it thickens a bit for about 20 minutes or so on a high heat. Stir it a bit every 3-4 minutes. Garnish with lots of chopped coriander, lemon wedges, fried onions or birista, ginger julienne etc.