Lamb knuckle curry

Georgia Bowes

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

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.

Serves 6.