- Curry powder
- 8 Curry leaves
- 2 Star Anise
- 3 Dried red chili
- 4 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1/2 teaspoon Whole cloves
- 1 teaspoon Black peppercorns
- 1 tablespoon Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Nutmeg (grated)
- 1/2 teaspoon Ground cinnamon
- 800 grams Honeycomb tripe (lamb)
- 4 Sheep’s trotters, Cut into chunks
- 1 Onions, Sliced
- 1 liter Coconut milk
- 500 milliliters Chicken stock
- 2 tablespoons Fresh coriander
- Salt and pepper for seasoning
The Curry Powder
- Heat a dry frying pan over moderate heat.
- Add the curry leaves, star anise, red chilies, coriander, cumin, mustard, fenugreek, cloves and pepper corns.
- Roast for 1 to 2 minutes until the spices are fragment.
- Shake the pan constantly to prevent the spices from burning.
- Remove from heat and allow to cool.
- When cooled, transfer the spices to a spice grinder and process into a fine powder.
- Add the ground turmeric, ginger, nutmeg and cinnamon.
- Mix throughly. Store in a glass jar with an airtight lid in a dark, cool place.
- The curry powder will keep for at least 3 months.
- Add the tripe and trotters and onions to a large enough pot and add the stock and 1/3 of the coconut milk.
- Season with salt and pepper and cook over medium heat until the meat is tender, about 2 to 3 hours.
- Alternatively the meat could be cooked in an oven heated to 180℃.
- Once the meat is soft, remove from the stock and set aside to cool. Slice the tripe into bite sized pieces.
- Add about 200 ml of the coconut milk to a clean pot set over medium heat.
- Add four tablespoons of the curry powder to the coconut milk and cook for about 10 minutes.
- Stir the mixture to prevent the spices from catching and burning.
- The mixture should start to thicken.
- Add another 200 ml of coconut milk and continue stirring until the spices are cooked through and most of the liquid has evaporated again.
- Add the tribe and trotters and stir to mix well.
- Add the remaining coconut milk and cook for another 10 to 20 minutes depending on how thick you want your sauce to be.
- Taste for seasoning and adjust if needed. Finish with fresh coriander and serve with steamed jasmine rice.