Lamb trotters or ‘gori’ as it is commonly termed in the Indian community are the shins of sheep. Trotters Curry with sugar beans is an age old classic Indian dish. This traditional dish is a spicy curry that infuses the flavours of Indian spice and fresh herbs. Braised and slow cooked over a long period of time.
6 Trotters (cleaned and rinsed)
1 Bay leaf
1 Green chilli
1 Large cinnamon stick
2 ml Cumin (Jeera) seeds
2 ml Mustard seeds
3 Sprig of curry leaf
1 Sprig of thyme
6 Teaspoons masala
2 Teaspoons chilli powder
3 Small onions (2 sliced, 1 grated)
2 Grated tomatoes
2 Teaspoons ginger and garlic paste
1 Teaspoon garum masala
1 Cup boiled sugar beans (soaked in water overnight, boil until firm)
1 1/2 Teaspoon masala
1 Teaspoon chilli powder
2 Tablespoon oil
- In a large pot of water, place the clean trotters (gori) to boil for 2 hours until soft but not flaking of the bone. Do not drain the trotters, set the pot of trotters and water aside.
- In a pot, stir in oil, sliced onions, bay leaf, 1 sprig of curry leaf, cinnamon stick, mustard seeds, and cumin seeds.
- Allow the mixture to simmer until the onion has turned a translucent color.
- Add in the masala and chilli powders. Mix and stir in the ginger and garlic paste, stir.
- Toss in the grated onion, tomatoes, curry leaf, and green chilli.
- Stir and allow to cook. If the tomatoes tend to stick to the base of the pot, add in water from the steamed trotters.
- When the tomatoes have completely broken down and formed a smooth gravy texture, add in the boiled trotters.
- Add in the garum masala, toss.
- Add in curry leaves and cook for a further 10 minutes.
- Stir in the sugar beans.
- Reduce to a low heat setting.
- Cook for 15- 20 minutes.
- Garnish with freshly chopped coriander and curry leaf.