South African / Durban Indian Curry

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6 Sheep trotters (gori) cleaned and cut into pieces
1 Cup sugar beans soaked in water overnight
1 ½ onions
2 Grated tomatoes
3 Tablespoons of mixed masala
1 Teaspoon chilli powder
½ Teaspoon mixed cumin (jeera) and coriander (dhania) powder
¼ Teaspoon turmeric
2 Sprigs of curry leaves
2 Sprigs of thyme
1 ½ Teaspoon of ginger and garlic paste
4 Leaves of spring onion
2 Slit green chillies
Salt to taste
Fresh coriander chopped
1 Bay leaf
1 Cinnamon stick
1 Black cardamom (elachi)
2 Aniseed (baadia)
1Teaspoon of cumin
¼ Teaspoon of fennel (soomph)
To boil trotters you will need:
1 Stick of cinnamon
1 Bayleaf
1Black cardomon (elachi)
2 Aniseeds
1Teaspoon of ginger and garlic


  1. The trotters should be thoroughly cleaned, cut and rinsed several times in hot water before it is placed to boil.
  2. Boil the trotters in 1 litre of water with a cinnamon stick, cardomon, bay leaf, aniseed, and ginger and garlic for approximately 2 hours until the trotters is tender but not too soft.
  3. In a separate pot, boil the sugar beans.
  4. Heat the oil in a pot with an onion that is finely sliced, aniseed, fennel, cumin, cardomon, cinnamon, one sprig each of curry leaf and thyme and two leaves of spring onion.
  5. Allow the mixture to cook until the onions turn translucent.
  6. Add the masala, turmeric, cumin and coriander powder, chilli powder and a slit green chilli. The mixture should simmer for a few seconds before adding in the ginger and garlic paste.
  7. Stir in the trotters after a minute ensuring that it is evenly and well coated with the masala mixture. Add salt to taste.
  8. When the masala and oil has fused together after a few minutes, the sugar beans may be added.
  9. Allow to fry for 3 minutes then add in grated tomatoes, the remainder of the onion (the onion must be grated), thyme, curry leaves, spring onion and chilli.
  10. When the tomatoes are well cooked and have completely disappeared, garnish the curry with coriander.
  11. In a separate pot add 3 tablespoons of oil, ½ a tablespoon of masala with a ¼ teaspoon of ginger and garlic paste. Allow the mixture to simmer for 2-3 seconds. Pour the mixture over cooked curry.
  12. Remove the curry from the heat.