Serves 6
Ingredients:
Curry Paste (blend: curry leaves, chili to taste, 2 cloves garlic (finely chopped), 5ml ground ginger, 5 ml ground cumin, 5ml ground cinnamon, 2 tbsp olive oil)
30 ml sunflower oil
2 Large onions, finely chopped
50 ml medium curry powder
1.2kg lamb knuckles
½ tin whole peeled tomatoes
15 ml sugar
Salt and pepper to taste
1½ mutton stock cubes
3 large potatoes, peeled and quartered
handful coriander leaves
Ingredients
Heat oil in a large pot and sauté onions until soft
Add curry paste and stir continuously
Add lamb knuckles and sear
Add rest of curry spices, tomatoes, sugar and salt/ pepper to taste
Add the stock cube with 500ml water and potatoes
Bring to the boil then reduce heat and simmer until potatoes are soft and meat is tender (water should have reduced to a thicker gravy)
Add chopped coriander when ready to serve