Deena's Sheeps’ Trotters and Sugar Beans Curry

MasterChef South Africa winner, Deena Naidoo / Durban Curry (p)

 Jackie Cameron
First up is “a timeless classic” says banking-executive Deena Naidoo, winner of South Africa’s first MasterChef TV competition. It is a superb example of the type of dish that distinguishes Durban Indian cooking; elevating the humblest ingredients with meticulous but adventurous spicy flavours. Nose-to-tail eating (a contemporary cheffy trend) is old hat to Chatsworth-born-and-bred Deena. His sheep’s trotters and sugar-bean curry is as close as anyone can get to Indian-South African on one plate. Deena and I were in constant contact before he won MasterChef and I have so enjoyed watching him bring his personality to the table - never shifting from who he is. When it comes to food he is Mr Integrity.
— Jackie Cameron

Trotters

Ingredients:

  • 600g lamb/sheep trotters, cleaned and brushed
  • 2 l water
  • 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 clove powder or 2 whole cloves
  • 1 tbsp each ground ginger and garlic

Method:

  1. Place trotters in large pot. Completely submerge in boiling water.
  2. Add all the seasoning and spices. Bring to boil, stirring well to incorporate all the spices into the liquid.
  3. Cover and simmer for 1½ to 2 hrs, topping up the water after every 15 mins. When done, the trotters should be tender to the touch, meat and skin falling off the bone.
  4. Reserve cooking liquid.
     

Sugar Beans

Ingredients:

  • 250 ml (1 cup) dried sugar beans
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1000ml (4 cups) water

Method:

  1. Place all ingredients in pot. Bring to boil.
  2. Reduce heat, cover, simmer until beans are soft.
  3. Remove from heat and allow to cool. Reserve cooking liquid.

Dhal

Ingredients:

  • ¾ cup pea dhal
  • ¾ cup gram dhal
  • 1 red chilli
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 cloves garlic
  • 1 ½ l water

Method:

  1. Mix all ingredients in large pot.
  2. Pour in 4 cups water, bring to boil, stirring occasionally.
  3. Cover and simmer until dhal is soft. Remove from heat.
  4. Remove dhal and allow to cool. Reserve cooking liquid.

Braised Chutney

Ingredients:

  • 4 tbsp oil
  • 1 stick cinnamon
  • ½ tsp mustard seeds
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 1 large onion, finely diced
  • 1 green chilli, sliced
  • 1 tsp ground ginger
  • 1 tsp garlic, crushed
  • 1 sprig curry leaves
  • 2 tomatoes, grated
  • 1 tsp turmeric powder
  • 1 tbsp mixed masala
  • 2 tsp fresh thyme

Method:

  1. Heat oil and cinnamon stick in large pot.
  2. Add mustard seeds and curry leaves, allow seeds to pop.
  3. Add fennel seeds, bay leaves and onion, continue to fry until onion turns golden.
  4. Stir in chilli, ground ginger and garlic.
  5. Continue to sauté. Add curry leaves, tomato, turmeric powder, mixed masala, thyme. Cover, simmer 3-4 mins.
  6. Remove pot from heat.

Final Assembly of Curry

Ingredients:

  • 2 tsp garam masala
  • Salt to taste
  • Fresh coriander, chopped

Method:

  1. Mix dhal, sugar beans, and all reserved liquids.
  2. Add trotters. Gently ladle this into chutney.
  3. Return to stove, simmer on medium heat 30-40 mins.
  4. Sprinkle in garam masala. Season with salt if required.
  5. Garnish with coriander. Serve with rice.