Aunty Vigie Nadasen joins Reena and shows us how to make lamb tripe curry with peas and potatoes. Aunty Vigie also makes amazing pickles which also makes an appearance in this episode.
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Ingredients - 0:57
Cooking - 2:56
Plating - 8:13
Ingredients
- Lamb tripe
- 1 chopped, onion
- ½ grated, tomato
- 3 medium-sized potatoes
- Peas (Quantity according to preference)
- Dhania (Corriander)
- Oil
Required Spices
- 1 serving spoon (approx. 10 teaspoons), masala
- 2 teaspoons, turmeric powder
- 2 elachie (cardamom) Pods
- 3 cinnamon sticks
- 1 teaspoon, dhania jeera powder
- 1 teaspoon, ground ginger & garlic
- 1½ teaspoon, fine salt (Quantity is according to your preference)
- ½ teaspoon, food colouring (powder)
Preparation:
Boil the tripe with turmeric, bay leaf, cinnamon sticks, ginger & garlic
Method:
1) Heat the oil in a pot then add the onion, 2 elachie pods & 3 cinnamon sticks.
2) When the onions have become translucent, add the tomato, masala, turmeric powder, dhania, ginger & garlic and mix all the ingredients.
3) After a minute or two, add the boiled tripe and lower the heat if necessary. Allow it to cook for 5 to 10 minutes, stirring regularly. (Remember the tripe is pre-boiled)
4) Add the potato, peas, dhani jeera powder, salt & food colouring and stir. Add water if necessary.
5) Allow it to cook for approx. 15mins until the potato is cooked, stir regularly.