Name: Fragrant lamb curry
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 1 kg lamb knuckles; 15 ml vegetable oil; 2 onions chopped; 3 - 4 garlic cloves; 2 fresh ginger grated; 1 tsp chilli paste; 45 ml curry powder medium; 1 tsp coriander ground; 1 tsp cumin ground; 4 cloves; 6 cardamom pods crushed; 1/4 tsp nutmeg ground; 1 turmeric; cinnamon stick; 5 curry leaves dried; 1 tomatoes chopped; 375 ml stock lamb or mutton; cup coconut milk; 30 g fresh coriander chopped

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Ingredients (19)

1 kg	lamb knuckles
15 ml	vegetable oil
2	onions — chopped
3 - 4	garlic — cloves
2	fresh ginger — grated
1 tsp	chilli paste
45 ml	curry powder — medium
1 tsp	coriander — ground
1 tsp	cumin — ground
4	cloves
6	cardamom pods — crushed
1/4 tsp	nutmeg — ground
1	turmeric
	cinnamon — stick
5	curry leaves — dried
1	tomatoes — chopped
375 ml	stock — lamb or mutton
cup	coconut milk
30 g	fresh coriander — chopped

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Method:

Heat the oil in a large heavy based pot.

Brown the lamb in portions (so you don’t over crowd the pot and reduce the temperature) and remove and set aside.

In the same pot, add the onions, garlic, ginger, chilli, spices, cinnamon and curry leaves and saute over a low temperature for 10 minutes until softened and fragrant.

Add the meat back to the pot and saute for 5 minutes. Now add the tomatoes and simmer for another 5 minutes.

Add the stock, ½ of the coconut milk and ½ of the coriander, bring to a gentle simmer and cook over low heat uncovered for 1 ½ – 2 hours on the stove top (or until the meat is tender). Stir every now and then.

Add the remaining coconut milk and coriander, heat through for a few minutes and season to taste.

Serve with basmati rice, roti, sambals and chutneys.

Alternative cooking methods:

Pressure cooker – cook for 45 minutes then finish off with coconut milk and coriander, simmer uncovered to reduce the sauce a bit.

Oven: Place oven proof pot into a 160°C oven and cook uncovered for 1 ½ to 2 hours or until meat is tender.

Slow cooker: Cook for +- 2 hours.

Recipe reprinted with permission of BitsofCarey.