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 Cooking time: 3 hours Trotters 600g lamb trotters, cleaned and brushed 1 tsp salt 1½ tsp turmeric powder 1 cinnamon stick 2 star anise 3 bay leaves 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala Pinch of cloves or 2 whole cloves 1 tbs each of ground ginger and garlic Beans 1 cup Imbo or Crossbow red speckled beans (soaked overnight) 1 tsp salt 1 tsp turmeric powder 1 litre water Dhal mixture ¾ cup pea dhal ¾ cup gram dhal 1 red chilli 1 tsp salt 1 tsp turmeric 2 cloves garlic 1.5 litres water Curry mix 4 tbs oil 1 cinnamon stick ½ tsp mustard seeds 1 tsp fennel seeds 2 bay leaves 1 large onion, diced finely 1 green chilli, sliced 1 tsp ground ginger 1 tsp crushed garlic 2 tomatoes, grated 1 sprig curry leaves 1 tsp turmeric 1 tbs mixed masala 2 tsp chopped fresh thyme leaves 2 tsp garam masala Salt to taste First cook the trotters: Place trotters in a large pot. Fill with 2 litres of boiling water until they are completely submerged.

Add all the spices and bring to the boil, stirring well to incorporate into the liquid.

Cover and simmer for 1½ to 2 hours, topping up the water after every 15 minutes.

When done, the trotters should be tender to the touch with the meat and skin falling off the bone. Set aside.

To cook the sugar beans: Place beans, water, salt and turmeric powder in a pot and bring to the boil. Reduce heat, cover and simmer until beans are soft. Remove from the heat and allow to cool, reserve water. To make the dhal Mix all ingredients in a large pot.

Pour in approximately 1.5 litres of water and bring to the boil, stirring occasionally.

Cover and simmer until the dhal is soft. Remove from the heat but do not discard any of the liquid. Set aside and allow to cool.

For final assembly, make the curry: Heat oil and a cinnamon stick in a large pot.

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.

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.

Mix the dhal mixture with the boiled sugar beans.

Gently ladle the beans and dhal mix into the curry.

Add the trotters. Return to the heat and simmer on medium heat for 30-40 minutes. Season with salt if required. Sprinkle in the garam masala and garnish with fresh chopped coriander.

Serve with Spekko parboiled long grain rice.