Curried Mutton Trotter Salad with Crispy Bacon
- 600 g mutton trotters
- 125 g mixed salad greens
- 2 slices smoked bacon breast
- 25 g fresh ginger
- 1 garlic clove
- 1 small onion
- 2 tablespoons sunflower oil
- 1 tablespoon vinegar
- 20 cl beef broth
- 20 g butter
- 1 small bunch coriander
- ½ teaspoon Indian curry powder
- Salt and ground pepper, to taste
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Peel and slice the onion and ginger. Peel and crush the garlic. Clean the mutton trotters and cut into pieces.
- Melt the butter in a pan over medium heat, add the trotter pieces, cover, and cook for 3 minutes. Uncover and cook another 3 minutes until the liquid evaporates. Add onion, ginger, and garlic; sauté for 3 minutes until golden.
- Stir in the beef broth and curry powder. Simmer, stirring occasionally, until reduced to a syrupy consistency. Keep warm.
- In a separate pan, fry the bacon slices 2 minutes per side until crispy. Cut in half.
- In a bowl, whisk sunflower oil, vinegar, chopped coriander, salt, and pepper. Toss with the salad greens.
- Divide the dressed salad, warm trotters, and bacon among plates. Serve immediately for the best flavors.
