Whole spices sizzle in heated oil over pearly-translucent sliced onions. At this point, I added a handful of deep green curry leaves to the translucent onions. The leaves snap and crunch when touched, emitting a strong, comforting scent. It’s an exciting experience full of joyful memories for someone like me who grew up in a Kwa-Zulu Natal kitchen full of hand-me-down recipes from foreign shores and scented Indian spices and leaves. I approach the pot, but I gently add handmade masala to it with a spoon.
As I stand there, I try to avoid the masala that is trying to burn my throat. When the door is opened, the aroma of spices that are being tempered travels along the road in puffs that are driven by the air. The aroma is pleasant and well-known to us since it reminds us of our youth in Durban.
- 1kg lamb tripe, cut into pieces
- 1 stick of cinnamon
- 1 tsp. turmeric powder
- 1 cup gram dhall, boiled
- Little oil for cooking
- 1 stick of cinnamon
- 1 star anise
- 2 bay leaves
- 1 tsp. crushed jeera (cumin seeds)
- 1 large, chopped onion
- Curry leaves
- 1 tbsp. ginger and garlic paste
- 3 to 4 tbsp. kashmiri-mixed chili powder
- 1/2 tsp each of jeera (cumin) and dhania (coriander) powder
- 1 tsp. garam masala
- 1 tomato, chopped
- Salt to taste
- Chopped dhania (coriander) for garnish
Step 1: Preparing the Lamb Tripe Start by cleaning and cutting the lamb tripe into manageable pieces. Rinse them thoroughly to remove any excess impurities. Place the tripe in a pressure cooker along with a stick of cinnamon and 1 teaspoon of turmeric powder. Add enough water to cover the tripe, and cook it until tender. This typically takes about 20–30 minutes, depending on the pressure cooker and the size of the tripe pieces. Once cooked, set the tripe aside.
Step 2: Boiling the Gram Dhall While the tripe is cooking, boil the gram dhall separately until it becomes soft and not too mushy. Drain any excess water and set it aside.
Step 3: Preparing the Spicy Base In a pot, heat the required amount of oil over medium heat. Add the sticks of cinnamon, star anise, and bay leaves. Let them sizzle for a few seconds to release their flavors. Then, add the chopped onion and curry leaves, and sauté until the onions turn a translucent colour.
Step 4: Adding the Flavorful Ingredients Once the onions are lightly browned, add the ginger and garlic paste. Mix well, and continue cooking for a minute. Next, add the turmeric powder, curry powder, jeera powder, dhania powder, and garam masala. Stir everything together, allowing the spices to coat the onions evenly.
Step 5: Introduce the tomatoes; reduce the heat to medium-low. Stir well, and let the mixture cook until the tomatoes break down and release their juices. This will create a rich and tangy base for your dish.
Step 6: Incorporating the Tripe and Dhall Now, it’s time to bring the cooked tripe and boiled gram dhall into the picture. Add some of the water from the boiled tripe and dhall to the pot, stirring to combine all the flavors. Adjust the salt according to your taste preferences, and continue cooking for a few minutes to allow the ingredients to meld together.
Step 7: Simmering to perfection, maintain the heat on medium.Cook for about 20 minutes. Garnish with dhania (coriander)
Indians in Durban
As the Indian Diaspora is present in different parts of the world, recipes from the motherland have been carefully preserved. These recipes have frequently been modified over the course of generations and based on the availability of ingredients. Between the years 1860 and 1911, indentured laborers arrived in Durban; the majority of them were from Chennai (which was once known as Madras). These indentured laborers contributed to what has become a prominent cultural and culinary trait, not just in Kwazulu Natal, where the bulk of people of Indian descent reside, but across South Africa generally. When you mention bunny chow, which is a quarter loaf of white bread that has been hollowed out and stuffed with sugar bean or mutton curry, it is enough to make a person who used to live in Durban well up with feelings of longing. The modest curry, which is created mostly from easily accessible and straightforward ingredients (such as vegetables, flour, rice, lentils, and chicken, mutton, and organ meats), has carved out a place for itself in the South African culinary scene. This is a testament to the fact that our country is home to a huge and diverse collection of cultures.
Conclusion!
Finally, this thoughtfully prepared dish is culinary art. Every detail was carefully researched and accomplished, from the delicious scent in the kitchen to the rich symphony of tastes on the dish. Here at this feast, let us celebrate not only the food and methods but also the joy and connection of sharing a meal. Each taste should reflect the love that went into its production and remind us that delicious food brings comfort, joy, and connection. Here’s to dinnertime memories, laughter, and lasting flavor. Let’s celebrate cooking and the simple yet profound delight of a good meal!