Ingredients
1.5kg lamb knuckles, seasoned with salt and pepper
60ml Canola oil
2 onions, sliced
1 clove garlic, chopped
1 green pepper, chopped
5ml turmeric
5ml coriander powder
5ml ground cumin
10-15ml medium strength curry powder, or to taste
5ml fresh ginger root, grated
1 stick of cinnamon
1 can tomato purée
500ml chicken or vegetable stock
250g butternut, peeled and chopped (prepack)
Mild chutney, to taste
250ml plain yoghurt (optional)
20ml parsley, chopped
Method
Heat the oil in the pot and brown the meat. Add the onions, garlic and green pepper and cook until softened.
Add the spices, herbs, stock and tomato purée. Cover and simmer slowly for about 2½ hours, or until tender, topping up liquid if necessary.
About 30 minutes before the endof the cooking time, add…