Lamb knuckle curry

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. 

Ingredients:

1kg lamb knuckles

60ml oil

2 large onions, sliced

3 cloves of garlic, minced

15ml brown sugar

10ml freshly grated ginger root

2 cinnamon sticks

4 cloves

4 whole allspice pods

2 cardamom pod’s seeds

15ml cumin

15ml cayenne pepper

30ml coriander powder

4 bay leaves

1 x 325g tin of tomatoes

15ml turmeric

250ml water

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.

Related posts:

Lamb Sosaties Creamy coconut curry chicken with Naan bread Potato Latkes with a curry sauce for Meatless Monday Lightly curried lentil and tomato soup Warm Lamb and vegetable salad