Monday, 11 April 2016

Slow-cooked lamb knuckle curry

Slow-cooked lamb knuckle curry

Prep time: 2 hours and 20 min | Cooking time: 2 hours | Serves: 4
4 cloves garlic
5 ml cumin seeds
10 ml coriander seeds
10 ml paprika
1 fresh chilli, chopped
5 ml fine lime zest
5 ml garam masala
800 g lamb knuckles
20 ml oil
2 onions, chopped
1 tin chopped tomatoes
1 cardamom pod
2 cloves
¾ cup natural yoghurt
To serve
Greek yoghurt
1 handful chopped coriander


1. In a pestle and mortar, grind up the garlic, cumin seeds, coriander seeds, paprika, chilli, lime zest and garam masala. Once you’ve got a fine texture, rub the spice mix onto the meat and allow to rest for 2 hours in the refrigerator.

2. Next, heat the oil in a large, heavy-based pot. Brown the meat in small batches, taking care not to burn the spices. Once all the meat has been browned, return the meat to the pot.
3. Add the onions and sauté until glossy. Add the tomatoes, cardamom, cloves and natural yoghurt. Season with salt and black pepper. Add enough water to cover the meat and place into a slow cooker for about 2 hours or until the meat is super soft. Add a little more water if needed during the cooking time.
4. Serve with natural yoghurt, coriander and poppadoms.

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