Ingredients
- 1,5kg lamb (knuckles and neck)
- 2 Onions cut into rings
- 30ml oil
- 5 Crushed Garlic Cloves
- Grated Ginger (thumb sized piece)
- 10ml Coriander
- 10ml Cumin
- 10ml Chili Flakes
- 15ml Vinegar
- 15ml Sugar
- 15ml Apricot Jam
- 15ml Turmeric
- 30ml Curry powder
- 1 Star Aniseed
- 3 Cardamom pods split
- 1 tin tomato puree
- 250ml Vegetable Stock
- Salt and Pepper
- 250g butternut peeled and chopped or baby carrots
Method
- Fry onions until lightly browned
- Add the Garlic and Ginger and Fry
- Add the Curry, Turmeric, Cumin, Coriander and fry with onion
- Add the meat and fry with the spices
- Mix the rest of the ingredients and add to the meat mixture
- Cover with lid and simmer until meat is almost done. Taste and adjust spices to taste.
- Add butternut / carrots
- Cook until the meat and butternut / carrots are tender.
- Just before serving sprinkle with flat leaf parsley.