Curried Lamb Knuckles
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….
50ml sunflower oil
2 cinnamon sticks
1 large bay leaf
5ml cumin seeds (jeera)
1 large onion, finely chopped
7,5ml coarse salt
15ml crushed ginger
10ml crushed garlic
15ml red chilli powder
12,5ml roasted ground coriander (dhania powder)
7ml roasted ground cumin (jeera powder)
1,2kg lamb knuckles
2 tins butter beans, drained
1 tomato, blanched and chopped
5ml garam masala
2 sprigs curry leaves
Fresh coriander, to garnish
Heat oil in a large, thick bottomed pot. Fry the cinnamon sticks and bay leaf until fragrant. Sprinkle in the cumin seeds and when they begin to crackle, add the finely chopped onion. Stir in the salt and saute until the onion pieces turn a light golden brown. Stir in the crushed ginger and garlic.
Remove the pot from the heat and then add the red chilli powder, ground cumin, ground coriander and turmeric. Stir for a few seconds and then add the lamb knuckles. Return the post to the heat. Stir fry the lamb knuckles in the onion and spices until it begins to stick and brown.
Pour in boiling water to cover the knuckles and simmer for 30 – 45 minutes or until soft and tender.
Pour in more water if necessary.
Add the butter beans, and chopped tomato only when the lamb is tender. Simmer for 5 minutes on a low heat until the tomato has softened and formed a thick sauce.
Add more boiling water if necessary. Sprinkle in the garam masala and curry leaves.
Garnish with fresh coriander.
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.
Lentils can be used instead of butter beans.
Adjust the red chilli powder according to your taste.
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.