Recipe from: 7/16/1992 12:00:00 AM



  • 500
    mutton or beef knuckles
  • salt and black pepper
  • oil
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 15
    finely grated fresh ginger
  • 2
    sticks cinnamon
  • 12
    curry powder
  • 5
    ground cumin (jeera)
  • 5
    ground coriander
  • 10
  • 3
    tomatoes, skinned and finely chopped
  • 200
    sour milk or plain joghurt
  • 30
  • 200
    uncooked rice
Servings: Change Serving


Season the knuckles with salt and pepper and brown small quantities at a time in heated oil. Remove from the pan. Sauté the onion, garlic and ginger in the oil in the pan until soft. Add the cinnamon, curry powder, cumin, coriander and turmeric and stir-fry for about 1 minute. Add the meat, tomatoes and sour milk, reduce the heat and simmer until the meat is tender and the sauce is fairly thick. Season with extra salt and pepper and with 15-30 ml sugar. If desired, add the rice to the meat with a little hot water and cook until the rice is also done. Alternatively, cook and serve the rice separately. Serve with tomato and onion salad, and chutney and banana slices. Serves 4.


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