Brought to you by Lamb and Mutton SA
|800 g||lamb knuckles|
|3||spring onions — leave the green top end for serving|
|15 ml||fresh ginger — minced|
|15 ml||fresh garlic — minced|
|15 ml||fresh coriander|
|80 g||massaman curry paste|
|410 ml||coconut milk|
|5||large potatoes — peeled and quartered|
|2-3||carrots — peeled and quartered|
|7.5 ml||fish sauce|
|7.5 ml||brown sugar|
|salt — to taste|
|jasmine rice — cooked, to serve|
|peanuts — to serve|
Brown the knuckles in a large pot. Remember to salt on both sides.
Remove the meat from the pot and switch to a low heat. Saute the spring onions, garlic and ginger until softened then add the curry paste and saute for a minute or two.
Add the coconut milk. Fill the tin with water and bring to a simmer.
Put the meat back into the sauce and leave to simmer on a low heat for an hour and a half, then add the potatoes and carrots and cook for another hour and a half, or until the veg is soft and the lamb falls from the bone.
Add the fish sauce, sugar and salt to the curry and mix it in. Then serve with rice, peanuts and some green spring onion.