Lamb trotters and sugar beans – a timeless Indian classic

Before attempting a chocolate fondant or a classic French sauce, return to your roots and cultural heritage by exploring some age old classic dishes. This one hails from the Durban Indian communities.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 180 minutes

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Ingredients

Trotters

• 600 g lamb trotters, cleaned and brushed
• 5 ml (1 tsp) salt
• 1 ½ tsp turmeric powder
• 1 cinnamon stick
• 2 star anise
• 3 bay leaves
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) garam masala
• 5 ml (1 tbsp) each of ground ginger and garlic
• pinch of cloves or 2 whole cloves

Sugar beans

• 250 ml (1 cup) dry sugar beans
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) turmeric powder
• 1L (4 cups) water

Dhal mixture

• ¾ cup pea dhal
• ¾ cup gram dhal
• 1 red chilli
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) turmeric
• 2 cloves garlic
• 1, 5 L water

Curry mix

• 60 ml (4 tbsp) oil
• 1 cinnamon stick
• ½ tsp mustard seeds
• 1 tsp fennel seeds
• 2 bay leaves
• 1 large onion, diced finely
• 1 green chilli, sliced
• 5 ml (1 tsp) ground ginger
• 5 ml (1 tsp) crushed garlic
• 2 tomatoes grated
• 1 sprig curry leaves
• 5 ml (1 tsp) turmeric
• 5 ml (1 tbsp) mixed masala
• 10 ml (2 tsp) chopped fresh thyme leaves
• 10 ml (2 tsp) garam masala
• salt to taste

Method

1. First cook the trotters: Place trotters in a large pot. Fill with 2 L boiling water until the trotters are completely submerged.
2. Add all the spices and bring to the boil, stirring well to incorporate into the liquid.
3. Cover and simmer for 1 ½ to 2 hours topping up the water after every 15 minutes.
4. When done, the trotters should be tender to the touch with the meat and skin falling off the bone. Set aside.
5. To cook the sugar beans: Place beans, water, salt and turmeric powder in a pot and bring to boil. Reduce heat, cover and simmer until beans are soft. Remove from the heat and allow to cool, reserve water.
6. To make the dhal: Mix together all ingredients in a large pot.
7. Pour in approximately 4 cups of water and bring to boil stirring occasionally.
8. Cover and simmer until the dhal is soft. Remove from the heat but do not discard any of the liquid. Set aside and allow cooling.
9. For final assembly, make the curry: Heat oil and cinnamon stick in a large pot.
10. Add the mustard seeds and curry leaves to the hot oil, allow seeds to pop. Add fennel seeds, bay leaves and chopped onion, continue to fry until onion turns golden brown.
11. Stir in green chilli, ground ginger and garlic and continue to sauté. Mix in curry leaves, grated tomato, turmeric powder, mixed masala and fresh thyme. Cover and simmer for 3-4 minutes. Remove pot from heat.
12. Mix the dhal mixture with the boiled sugar beans.
13. Now gently ladle the beans and dhal mix this into the curry.
14. Add the trotters. Return to the heat and simmer on medium heat for 30-40 minutes. Season with salt if required.
15. Sprinkle in the garam masala and garnish with fresh chopped coriander.
16. Serve with Spekko Long Grain Parboiled Rice.