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  • LAMB KNUCKLE CURRY

    best paired with

    Foundation SHIRAZ PINOTAGE


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    Recipes and Images Courtesy of Robertsons.co.za

    Ingredients

    Robertsons Atlantic Sea Salt
    30ml (2 tablespoons) sunflower oil
    2 large onions, finely chopped
    2 cloves garlic, finely chopped
    5ml (1 teaspoon) Robertsons Ginger
    50ml rajah medium curry powder
    5ml (1 teaspoon) Robertsons Ground Cinnamon
    5ml (1 teaspoon) Robertsons Ground Coriander
    5ml (1 teaspoon) Robertsons Ground Cumin
    1,2kg lamb knuckles
    100ml tomato paste
    ½ tin whole peeled tomatoes
    15ml ( 1 tablespoon) sugar
    5ml (1 teaspoon) Robertsons Black Pepper
    1½ knorrox mutton stock cubes
    3 potatoes, peeled and quartered

    LAMB KNUCKLE CURRY


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    Recipes and Images Courtesy of Robertsons.co.za

    Instructions

    • In a large pot, sauté the onions in oil until soft
    • Add the garlic and ginger and fry for 3 minutes
    • Add the curry powder, cinnamon, coriander and cumin and fry for 2 minutes, stirring all the time
    • Add the lamb knuckles and brown well, then add the tomato concentrate and whole peeled tomatoes and mix well
    • Stir in the sugar, salt and pepper
    • Add the stock cube, 500ml water and the peeled, quartered potatoes, bring to the boil, turn down heat and simmer until the potatoes start to fall apart and the liquid has reduced to make a thickish gravy.
    • Check the salt and sugar balance and adjust if necessary.