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Curried knuckles with peaches and coriander

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 16
Servings 5


  • 2
    lamb knuckles
  • 30
    cake flour
  • 2
    onions, quartered
  • 4
    carrots, sliced
  • 1
    lemon, peel
  • 5
    medium curry powder
  • 10
    freshly grated ginger
  • 2
    chilli paste
  • 5
    cloves garlic, crushed
  • small bunch fresh coriander, chopped
  • 500
    fresh orange juice
  • 250
  • 3
    potatoes, quartered
  • 3
    apples, quartered
  • 250
    dried peaches
  • salt and milled black pepper to taste


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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