For a lamb curry you need the strong flavour of lamb knuckles and neck. And a curry isn’t a curry without garam masala, with its characteristic taste of fenugreek.
|45 ml||olive oil|
|2 kg||lamb knuckles|
|15 ml||fresh garlic — crushed|
|60 ml||fresh rosemary|
|750 ml||lamb stock|
|500 g||baby potatoes|
|500 g||pickling onions|
|1||broccoli head — cut into florets|
|3-6||fresh chillies — finely chopped, optional|
|70 g||cake flour|
|250 ml||stock cube|
|30 ml||garam masala|
Heat the olive oil in a cast-iron saucepan until warm, and fry the onion and celery until soft and translucent.
Brown the knuckles in small batches. Add the garlic, rosemary and stock, and cook on medium heat until almost tender for about 2 hours, or cook in a pressure cooker for 30 minutes after you’ve fried the onion and celery.
Add the baby potatoes and pickling onions, and cook until tender. Add the broccoli and chillies, if using, and make the sauce immediately.
To make the sauce, melt the butter in a saucepan and add the cake flour to form a roux. Cook until it is smooth and is the colour of straw.
Add the stock and cook until thickened. Stir in the cream.
Add the seasonings and mix well. Pour the sauce over the meat and vegetables and cook until just thickened – the broccoli should still be crunchy and not mushy. Serve with couscous.
Recipe extract from Meat by Annelien Pienaar, published by NB Publishers.