On the heat. Hot

Ingredients

• 8 lamb trotters, split and cracked
• 4 onions, sliced
• 4 tbsp ghee
• 3 tbsp ginger–garlic paste
• 2 tbsp coriander · 1 tbsp chilli powder
• 1 tsp turmeric · 2 tsp cumin
• 1 tbsp garam masala
• 4 tomatoes, grated
• 3 l water · salt
• Ginger julienne, green chilli, coriander, lemon

Method

1. Wash the trotters through five changes of water, then boil hard for 15 minutes with a spoon of turmeric and drain. Skipping this leaves a smell you cannot cook out.
2. Brown the onions in the ghee, 15 minutes. Ginger–garlic, then the ground spices.
3. Trotters in, turned through the masala for 10 minutes. Tomato in until the oil separates.
4. Water in. Bare simmer, lid on, five hours. Skim once an hour for the first three. It is ready when the skin has gone translucent and the liquid coats a spoon.
5. Salt and garam masala at the end.
6. Serve very hot, in bowls, with a mountain of ginger, chilli, coriander and lemon, and naan for dipping. Traditionally eaten at breakfast, and it is worth it.

Cook's note. Same cut, three chapters. Trotters make this, the Durban trotter curry, and the Persian abgoosht. R79 a kilogram.

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