Classic trotters and beans

By admin
10 May 2014

it might be getting cold outside but this homey recipe is a great way to keep your family warm inside . by Deena Naidoo, MasterChef SA Season 1


600 g                           lambs trotters, cleaned and brushed

8 cups                         water

1 teaspoon                  salt

1 ½ tsp                        turmeric powder

1                                  cinnamon stick

2                                  star anise

3                                  bay leaves

1 teaspoon                  ground cumin

1 teaspoon                  ground coriander

1 teaspoon                  garam masala

pinch of ground cloves or 2 whole cloves

1 teaspoon                  each of ground ginger and garlic

  1. 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.

Stage 2

Sugar beans

1 cup                                       dry sugar beans

1 teaspoon                              salt

1 teaspoon                              turmeric powder

4 cups                                     water

  1. Place beans, water, salt and turmeric powder in a pot and bring to boil.
  2. Reduce heat, cover and simmer until beans are soft
  3. Remove from the heat and allow to cool, reserve water.

Stage 3

Dhal mixture

¾ cup                          pea dhal

¾ cup                          gram dhal

1                                  red chilli

1 teaspoon                  salt

1 teaspoon                  turmeric powder

2                                  cloves garlic

6 cups                         water

  1. Mix together all ingredients in a large pot.
  2. Pour in approximately 4 cups of water and bring to boil stirring occasionally.
  3. Cover and simmer until the dhal is soft
  4. Remove from the heat but do not discard any of the liquid.
  5. Set aside and allow cooling.

Stage 4

To assemble the dish

4 tablespoons                          oil

1                                              cinnamon stick

½ teaspoon                             mustard seeds

1 teaspoon                              fennel seeds

2                                              bay leaves

1                                              large onion, diced finely

1                                              green chilli, sliced

1 teaspoon                              ground ginger

1 teaspoon                              crushed garlic

2                                              tomatoes grated

1                                              sprig curry leaves

1 teaspoon                              turmeric

1 tablespoon                           mixed masala

2 teaspoons                             fresh thyme

2 teaspoons                             garam masala

salt to taste

  1. Heat oil and cinnamon stick in a large pot.
  2. Add the mustard seeds and curry leaves to the hot oil, allow seeds to “pop”.
  3. Add fennel seeds, bay leaves and chopped onion, continue to fry until onion turns golden brown.
  4. Stir in green chilli, ground ginger and garlic and continue to sauté.
  5. Mix in curry leaves, grated tomato, turmeric powder, mixed masala and fresh thyme. Cover and simmer for 3-4 minutes. Remove pot from heat.
  6. Mix the dhal mixture with the boiled sugar beans.
  7. Now gently ladle the beans and dhal mix this into the curry.
  8. Return to the heat and simmer on medium heat for 30-40 minutes.
  9. Season with salt if required.
  10. Sprinkle in the garam masala and garnish with fresh chopped coriander
  11. Serve with Spekko Saman White Rice.