- 1 kg lamb trotters
- 2 T ginger and garlic paste
- 4 cinnamon sticks
- 3 springs fresh curry leaves
- 3 t salt
- ½ cup olive oil
- 1 medium onion, chopped
- 1 t cumin seeds
- 2 T curry powder
- 2 x 410 g cans butter beans in tomato sauce
- fresh coriander for garnishing
1. Fill a deep saucepan with water and add the lamb trotters, ginger and garlic paste, 2 cinnamon sticks, 2 sprigs curry leaves and 2 tsp salt. The trotters must be completely covered with water. Bring to the boil and cook for about 2 hours or until the trotters are soft. Top up with water if necessary while they cook. Once the trotters are lovely and soft, remove the saucepan from the heat and set aside.
2. Heat the olive oil in a separate large flat-bottomed pan and fry the onion with the cumin seeds and remaining cinnamon sticks and curry leaves until the onion is soft and translucent. Add the curry powder, followed by the butter beans and remaining salt. Cook for 5 minutes.
3. Add the trotters and their brine to the butter bean curry and mix through. You may need to add a little more salt. Once the butter beans look lovely and soft, the curry is ready.
4. Garnish with fresh coriander and enjoy with puri (see page 155) and basmati rice.
Cook's note: I know some of you are thinking, ‘This chick is crazy!’ Well, I am … crazy about this novel dish! When I eat it, I feel too hot to trot. This is a celebratory curry, so invite the family; you’re going to want to share it.
This recipe is an extract from Temptations: Exquisite Tastes With An Exotic Touch by Prim Reddy and Niranj Pather published by Penguin Random House South Africa and retailing for R388 at all good book stores.