1.2 kg lamb knuckle
1 red onion
1/2 green pepper, roughly chopped
4 cloves garlic, roughly chopped
30 ml olive oil
1 tsp mild curry powder
1 can chopped tomatoes
12.5 g tomato paste
1 cube beef stock
5 ml black pepper
5 ml salt
5 g chopped fresh thyme
5 g chopped fresh rosemary
10 ml corn flour
Onion & butter pap
1.2 litres water
7.5 ml fine salt
1 kg maize meal
1/2 onion, finely chopped
100 g butter, salted
1 litre water
250g treacle sugar
10 g salt
10 g allspice
1 orange, peal & juice
250 g carrots
Mint & pea puree
10 ml olive oil
1/2 onion, roughly chopped
3 garlice cloves, roughly chopped
500g peas (preferably fresh but you can also use tinned)
1 lime (zest & juice)
15 ml olive oil
50 g fresh mint
Start by cleaning your lamb knuckle and set aside.
Chop onion, green pepper and garlic and set aside.
Add olive oil to a pan and heat.
Add the lamb knuckle into the heated pan and seal or cook on medium high heat until you get colour and set aside.
Add chopped onion, pepper and garlic to the pan and sauté until soft.
Add the curry powder and cook for about 2 minutes, mixing through.
Add chopped tomato and tomato paste and beef stock.
Let your tomato mix cook down for 5 minutes on medium heat.
Add salt and pepper to taste.
Add lamb knuckle, thyme and rosemary to the tomato mix and let it cook for 5 minutes on a medium to high heat.
Transfer the lamb knuckle stew to a pressure cooker and cook for 30 minutes until soft.
Make sure you have enough liquid in the pressure cooker for this time. If you need to, add some more water.
When releasing the pressure, get a pot to transfer the stew to.
Add cornflour to a mixing bowl and mix with water until you get a loose paste texture.
Add the corn flour paste to the stew, until you get the right consistency. Don’t add it all at once. Let it cook through.
Onion & butter pap
Bring water to the boil in a pot.
Add salt for taste.
Mix half of the maize meal with water and add to the boiling water.
Whisk well to avoid lumps.
Bring the mix to a boil and turn the heat down to a medium low heat and slowly add the rest of your maize meal.
The pap must be a thick runny consistency.
Let it cook for 30-40mins over a low heat.
Chop onion and add to pap, then add the butter and mix well.
Let your pap cook down for 5 mins over a low heat.
Add water, treacle sugar, salt and all spice to a pot and bring to the boil.
Add a peal of the orange and the juice from the orange to the pot.
Let it reduce over medium heat until halved in volume.
Switch off heat and let your mix rest on the side.
Blanche the carrots for 5 minutes in boiling water, placing it into a ice bath after 5 minutes.
Then strain and set aside on a tray with paper towel, to remove excess moisture.
Heat up a frying pan and add the carrots.
Slowly add the cooked down glaze until carrots are evenly coated.
Mint and pea puree
Add the chopped garlic & onion and sauté until clear. Set aside.
Add a drizzle of oil to the same pan and quickly sauté the peas and add to the garlic & onion mix.
Wrap rough side of your grater with cling wrap film.
Start grating the lime over the cling wrap. Try to get all sides of the lime. Carefully pull off the cling wrap film onto a chopping board.
The cling wrap helps you to get the most zest from the lime.
Roll the lime on your chopping board to loosen up the pulp in the lime, halve it and squeeze juice out.
Add all the ingredients, except lime to a blender.
Add the rest of your olive oil into blender and blend till lumpy. If too sticky, add more olive oil.
Add the lime juice to the mix, bit by bit.
Add the mint, salt and pepper to taste and blend until smooth.
Shape the pap in the shape you want on the plate.
Topping with the glazed carrot in the design you want.
Then pipe or spoon dollops of the mint & pea puree next to it.
Dish the stew in a separate bowl, making sure to add enough of the beautiful sauce.