Lentil and lamb knuckle stew with corn bread

INGREDIENTS:

900g lamb knuckles 30-45ml (2-3 tbs) lamb spice mix 30-45ml (2-3 tbs) canola or olive oil 2-3 large leeks, thinly sliced 100g dried apricots, optional 60ml (4 tbs) tomato paste

2 X 410g cans chopped tomatoes 30ml (2 tbs) chutney

1 bay leaf

500-750ml (2-3 cups) beef stock 285g (1½ cups) Crossbow brown lentils

METHOD:

Coat the lamb pieces in the spice rub, then allow to sit for 15 minutes. Heat the oil in a heavybottomed pot over medium-high and sauté the lamb for 10 minutes until browned on all sides.

Add the leeks and cook for 2 minutes, then the apricots

(if using) and cook for another 2 minutes, followed by the tomato paste, canned tomatoes, chutney, bay leaf and 2 to 3 cups beef stock and the lentils.

Cover, lower the heat and simmer for 50 minutes, stirring occasionally. If needed, thicken the mixture with a slurry of 1 teaspoon maizena or corn flour and water if needed.

Season to taste and serve with mealie pap and corn bread.