Tripe & Gramdhal is a classic South African Indian dish, best served with roti or basmati rice.
Ingredients:
Preparation of your tripe:
500 to 600g of cut & cleaned Lamb Tripe
Squeeze of lemon juice
Half a tsp of turmeric
Heaped tsp of ginger and garlic
A few sticks of cinnamon
Bay leaves
2 cloves
Gramdhal Preparation:
250 to 300g of gramdhal
Boiling water
Half a tsp of turmeric
3 cloves of garlic
Pinch of asafetida ( optional)
Salt
Braise your curry:
Oil
1 leveled tsp of jeera seeds
3 to 4 green chillies
1 sliced onion
1 handful of curry leaves
Cinnamon sticks
Half a tsp of cumin / jeera powder
1 tsp of roasted coriander / dhania powder
Half a tsp of turmeric
1.5 tsps of Kashmiri chili powder
1.5 tsps of Nagiahs Everyday Masala
1.5 tsps of crushed ginger and garlic
2 to 3 jam tomatoes
2 bay leaves
half a tsp of sugar
Salt
Boiling Water
Fresh Coriander / dhania to garnish
**All ingredients can be purchased from B.Nagiahs
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