There is no downside to cooking a Lamb Curry – its hearty and delicious and tastes even better the next day. If I was a cut of lamb….I would be a knuckle….its got it all. Tender meat, a bone that adds flavour to the sauce not to mention the marrow.
I don’t visit a stand alone butchery….my favourite butcher is Mr Pat from Broadacres Superspar. He reminds me of growing up in Isipingo and visiting a butcher and specifying exactly what you want. Whether its trimming lamb chops to perfection or slicing the knuckles to the exact size…he is a superspar….errr….I mean superstar. Mr Pat is an old school butcher and such a gentleman (he takes off his cap every time he greets me)…from the days when meat was not pre-packaged and perfect….
I use my AMC electric pan to cook lamb – its perfect for slow cooking lamb and the food can be kept warm for ages. After the water is added, I reduce the setting and forget about it for a good 2 hours. Slow cooking is the best way to get the lamb meltingly tender.
Here is my recipe for Curried Lamb Knuckles….
If you are lucky enough to be near the Broadacres Superspar, you can order your meat from Mr Pat on 011 540 1500.
Leg of lamb can be used instead of knuckles although it tends to be a bit more dry.
Salt is added to the onion because it speeds up the browning of the onion and cuts down the initial cooking time.
Visit the AMC cookware website…www.amcsa.co.za for more information on their cookware units.