More excerpts from "Modern Muslim Cooking of Indo-Pakistan" by A. Nisa Bhatti, First Edition 1964:
It is another popular dish of this country. It is delicious and invigorating. It is prepared especially in winter.
10 sheep's feet
1/3 level teaspoon turmeric powder
2 flakes garlic
2 oz. onion
1/2 oz. ginger
1/4 teaspoon garam masala
1/2 lb. curd
4 oz. ghee
1/2 lb onion
Wash and clean sheep's feet. Scrap [sic] out hair and remove shoes (if not already done) and boil in water adding all the spices except ginger and garam masala till water is dry and feet are tender. Then fry them adding sliced ginger, garam masala and 4 oz. ghee. Again add water (sufficient to cook the feet and gravy required). Let simmer on low heat for two hours till ready. Sprinkle with chopped green coriander, green pepper, garam masala (curry powder) and fried onion slices. Remove from heat after 5 minutes and serve. (sufficient for 6 persons).