A delicious traditional South African curry, this lamb curry is rib-sticking and will warm you up all the way to your toes.
- 1 hr 20 mins
- sunflower oil, for frying
- 1.5kg cut lamb knuckles
- 2 onions, chopped
- 30ml mild curry powder
- 1.25L lamb or beef stock
- 6 medium potatoes, peeled and cut into bite-size cubes
- 3 carrots, peeled and cut into 3cm pieces
- 15ml turmeric
- 45ml smooth apricot jam
- handful parsley, chopped
- rice, to serve
- Heat a splash of oil on medium high and fry the lamb in batches until golden. Season then set aside. Heat another splash of oil and sauté the onions. Add the curry powder and cook for a minute. Return the lamb, along with the stock, cover and cook for about 45 minutes until the meat is starting to soften.
- Add the potatoes, carrots and turmeric and cook for about 20minutes until the potatoes are soft. Mix in the jam and parsley. Season and serve with rice.
Cut costs: Lamb shank is the traditional cut to use for this curry, but you can use any cheaper cut of stewing lamb. Adjust the cooking time as necessary.