When the weather calls for something rich and comforting, few dishes hit the spot quite like a slow-cooked lamb knuckle curry. Simmered until the meat is meltingly tender, this hearty recipe combines aromatic spices, herbs and a deeply savoury sauce that’s perfect for soaking up with fluffy dumplings, rice or warm bread. It’s the kind of meal that rewards a little patience with big, bold flavour and a pot that’s scraped clean by the end of dinner.
Lamb knuckle curry
Ingredients
- 2 Tbsp Oil
- 500 gram Lamb Knuckles
- 1 onion, diced
- 1 carrot, diced
- 2 celery fingers, diced
- 2 bay leaves
- 1 Tbsp garlic
- 1 Tbsp Paprika
- 1 Tbsp cajun seasoning
- 1 Tbsp Oregano
- 3 Springs of Thyme, chopped
- 2 Tomato Paste
- 2 Tbsp Worcestershire sauce
- 2 Cups Beef stock
- 2 Tbsp minced parsley
Instructions
Heat oil in a pan then brown the knuckles on both sides and set them aside.
Saute celery, onion and carrot until soft then add garlic, bay leaves and spices and cook for 2-3min.
Add worcestershire sauce and tomato paste then add back the knuckles.
Pour beef stock and cook for 2 hours on low heat.
Finish with fresh parsley.
Notes
Serve with dumpling.
