Serves 3 People
1 kg lamb Knuckles
2 medium / 1.5 large onions finely chopped
2 tomatoes grated or 150g tinned tomatoes/ passata
1 Tbs garlic crushed
1 Tbs ginger crushed
2 Peeled potatoes, quartered
3 TBS Braai Club Durban Masala (curry mix) 😊
1 tsp salt
Big handful of fresh chopped coriander leaves
On a medium heat, fry onion in 3 TBS ghee or veg oil till translucent. Add ginger and garlic. Stir for 30 sec.
Add masala. Stir for 30 sec.
Add meat and stir vigorously till all covered in spices. Do not let anything burn.
Add 100ml water.
Add salt to taste.
Close the lid and turn the heat down to medium/low. After 10 min add tomato and water, stir and close the lid. Simmer for anything between 2 and 2.5 hrs, checking every 30 minutes.
When starting to soften but meat still strongly on the bone, add potatoes (about 45 min before the curry is ready).
Only add a little extra water if necessary to prevent burning. You don't want the meat to boil in a watery bath.
Once the meat is soft and almost coming off the bone, add the handful of coriander leaves and serve with rice and sambals or as a bunny chow.