Lamb Knuckle Curry


  • 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


  • 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.