Chef Cardoz’s recipe for Trotters Soup, a key dish in The Hundred-Foot Journey.
-Three pounds of sheep’s ankles (USDA doesn’t allow sheep’s trotters to be sold) or veal trotters (USDA does allow).
-Two roughly diced tomatoes
-Two diced green chilies
-Two inches of peeled and Julienne-cut ginger
-Two large diced onions
-Six diced garlic cloves
-½ cup of lentils (pigeon peas), washed and soaked for 40 minutes
-Four/five bay leaves
-Half dozen cloves and half-teaspoon of powdered clove
-Half dozen each of black and green cardamom
-Half dozen whole black peppercorns
-Three cinnamon barks
-1 teaspoon of paprika
-¼ teaspoon of cayenne pepper
-½ teaspoon of ground black pepper
-1 teaspoon of ground thyme
-½ teaspoon of turmeric
-½ teaspoon of marjoram
-½ teaspoon of mace
-A dozen stalks of fresh cilantro, stalk trimmed and roughly diced
-Juice from half a lime
Boil/simmer the trotters or ankles in water for three to four hours, until left with a half gallon of broth. (If pressed for time, a pressure cook can make the bone broth in about an hour.) Separately, coat and heat the bottom of a deep pot with a bit of canola oil, and add in the whole spices (cloves, cardamom, black peppercorns, cinnamon), until they spit slightly, flavoring the oil. (Do not add in any powders yet, as they will burn.) A few minutes later, add in the garlic, onions, bay leaf and stir. Add in the powdered spices: clove, paprika, cayenne pepper, black pepper, thyme, tumeric, marjoram, mace, two generous pinches of salt. When they start to brown, add in the green chilies and tomatoes, stirring again. Stir until you have a sofrito-like mixture at the bottom of the pot. Pour in the lentils, stir, and then the bones and broth. Add a generous pinch or two of sugar, and more salt, to taste. Let simmer for another hour. Add in diced cilantro and limejuice and stir, shortly before serving. Suck on the bones, marrow and all, while eating the soup. Serves 8 to 10 people.