Peel then slice the onion and ginger. Peel and crush the garlic clove. Clean the sheep's feet and cut them into pieces;
Melt the butter in a pan, add the mushrooms, cover and cook over low heat for 3 minutes. Continue cooking uncovered for about 3 minutes until the liquid has completely evaporated. Add the onion and ginger and brown for 3 minutes.
Add the broth and curry, cook, stirring, until the liquid has a syrupy consistency. Keep warm.
Fry the breast slices in a pan for 2 minutes on each side. Cut them in half. In a bowl, mix the oil, vinegar and chopped coriander. Add salt and pepper. Add the salad and mix.
Spread the lettuce, sheep's trotters and bacon between the plates.
Serve immediately.
