Carey is a Brand Ambassador for AMC Cookware, and as a result she spends quite a bit of her time developing recipes for their products. For this recipe she used the 24cm AMC Gourmet High Pot.
1 kg lamb knuckles
1 T (15 ml) vegetable oil
2 onions, chopped
3-4 garlic cloves
2 T (30 ml) grated ginger
1 t (5 ml) chilli paste
3 T (45 ml) medium curry powder(blend)
1 t (5 ml) ground coriander
1 t (5 ml) ground cumin
6 squashed cardamom pods
¼ t (1.25 ml) nutmeg
1 T (15 ml) turmeric
1 cinnamon quill
5 dried curry leaves
1 x 400 g tin chopped tomatoes
1 ½ c (375 ml) hot lamb or mutton stock
1 c (250 ml) coconut milk
30 g fresh coriander, chopped
Salt to taste
Heat the oil in a large heavy based pot.
Brown the lamb in portions (so you don’t over crowd the pot and reduce the temperature) and remove and set aside.
In the same pot, add the onions, garlic, ginger, chilli, spices, cinnamon and curry leaves and saute over a low temperature for 10 minutes until softened and fragrant.
Add the meat back to the pot and saute for 5 minutes. Now add the tomatoes and simmer for another 5 minutes.
Add the stock, ½ of the coconut milk and ½ of the coriander, bring to a gentle simmer and cook over low heat uncovered for 1 ½ – 2 hours on the stove top (or until the meat is tender). Stir every now and then.
Add the remaining coconut milk and coriander, heat through for a few minutes and season to taste.
Serve with basmati rice, roti, sambals and chutneys.
Alternative cooking methods
Cook for 45 minutes then finish off with coconut milk and coriander, simmer uncovered to reduce sauce a bit.
Place oven proof pot into a 160°C oven and cook uncovered for 1 ½ to 2 hours or until meat is tender.
Cook for +- 2 hours.
Read what Carey says about AMC Cookware – CLICK HERE
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant. She is going places fast in the world of food.
Do follow her on her website – http://bitsofcarey.co.za