Name: Lamb curry
Prep time: 10 min
Cook time: 125 min
Total time: 135 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 45 ml olive oil; 1 large onion; 1 celery stalk; 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; 60 ml butter; 70 g cake flour; 250 ml stock cube; 250 ml cream; 30 ml garam masala

Recipe Disclaimer

Tap for method

Ingredients (16)

45 ml	olive oil
1	large onion
1	celery stalk
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

For the sauce

60 ml	butter
70 g	cake flour
250 ml	stock cube
250 ml	cream
30 ml	garam masala

Tap for ingredients

Method:

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.