2 kg pig’s trotters cut into serving pieces

6 tbsp oil

60g gammon ham or back bacon, cubed

350g potatoes, optional

2 sprigs curry leaf

2 large onions, quartered

20 shallots, sliced

1 clove garlic

2 cm piece root ginger

1 tbsp cumin

20 dried chilies

1 tsp mustard seed

2 tomatoes, quartered

100 ml vinegar

100ml sweet vermouth

1 litre hot water

salt to taste

Methods

1. Grind the ginger, garlic, and dried chilies.
2. Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
3. Add trotters and cubed ham, stirring well to prevent from sticking.
4. When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
5. Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
6. Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
7. Seal, label and transfer to freezer.
8. To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
9. Serve with hot buttered rolls or toast.

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