4 servings
Prep: 20 mins,
Cooking: 1 hr 30 mins
Lamb knuckles marinated in a spicy yoghurt and braised in a flavourful stock with fresh coconut. Served with a pomegranate raita and steamed basmati rice.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (31)
Lamb
4 | garlic cloves — chopped |
2 tsp | fresh ginger — finely grated |
1 cup | plain yoghurt |
1 kg | lamb knuckles |
1 tsp | salt |
1/4 cup | coconut oil |
2 medium | onions — thinly sliced |
1 tsp | mustard seeds |
1 tsp | sesame seeds — white |
2 tsp | cumin seeds |
2 tsp | coriander seeds |
4 | cardamom pods |
1/2 tsp | mango powder |
1/4 cup | curry leaves |
1 cup | fresh coconut — coarsely grated |
1 piece | cassia bark |
1 tsp | chilli powder |
1 tsp | paprika |
2 cup | lamb stock — or chicken stock |
1 tin | coconut milk |
fresh coriander leaves — garnish | |
toasted coconut flakes — garnish |
Raita
2 cup | plain double cream yoghurt |
2 | spring onions — thinly sliced |
1 tsp | fresh ginger — finely chopped |
1 tsp | ground cumin |
1 tbsp | fresh coriander — coarsely chopped |
1 tbsp | fresh parsley — chopped |
1/2 | salt |
1 | lime — juiced |
1/2 cup | pomegranate seeds |
Tap for ingredients