Autumn is one of my favorite seasons. Some days are still hot enough to enjoy a salad for supper and other days are cold enough to eat a hot curry or even soup.
I also love the colours of autumn, especially in the Boland. The vine leaves are all a beautiful golden colour and so are most of the trees.
This lamb knuckle curry has the colour of autumn leaves.
1kg lamb knuckles
2 large onions, sliced
3 cloves of garlic, minced
15ml brown sugar
10ml freshly grated ginger root
2 cinnamon sticks
4 whole allspice pods
2 cardamom pod’s seeds
15ml cayenne pepper
30ml coriander powder
4 bay leaves
1 x 325g tin of tomatoes
salt and black pepper to taste
fresh chopped coriander leaves for garnishing
Heat the oil and brown the lamb on all sides in batches. Remove from the pot.
In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1 minute.
Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.
Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.
Serve with rice, garnished with fresh coriander leaves.
On a very sad note: One of the boys that were with Blondie Girl in matric was killed in a shark attack yesterday. She is very upset. My heart goes out to his parents and especially his brother who witnessed everything and tried to save him.