Lamb curry

6 servings Prep: 10 mins, Cooking: 2 hrs 5 mins
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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.

By Independent Contributor June 28 2021
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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
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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.

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