Curried knuckles with peaches and coriander

Fairlady
5 servings
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Lamb

By Food24 November 03 2009
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Ingredients (16)

2.00 kg lamb knuckles
30.00 ml flour — cake
2.00 onions — quartered
4.00 carrots — sliced
1.00 lemon — peel only
5.00 ml curry powder — medium
10.00 ml fresh ginger — freshly grated
2.00 ml chilli paste
5.00 garlic — cloves, crushed
fresh coriander — small bunch, chopped
500.00 ml orange juice — fresh
250.00 ml water
3.00 potatoes — quartered
3.00 apples — quartered
250.00 g peaches — dried
salt and freshly ground black pepper — to taste
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Method:

Trim lamb knuckles where necessary. Wipe each with a vinegar-soaked cloth. Sprinkle with flour.
Place onions, carrots and lemon peel in a casserole dish. Add lamb knuckles, sprinkle with curry powder, ginger, chilli paste, garlic and coriander. Pour over orange juice and half the water. (You may need to add a little more water from time to time.)
Cover with aluminium foil, shiny side in, or a tight-fitting lid. Bake at 160 ºC for 2 hours. Remove cover and add potatoes, apples and peaches. Sprinkle with salt and black pepper. (You might need to add remaining water.) Continue cooking until lamb is tender, about 1 hour. Replace cover.
Remove cover and bake for 20 to 30 minutes longer.
TOTAL KILOJOULE COUNT: 18 160 kJ (4 340 Cal). A portion: 3 635 kJ (870 Cal).



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