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Durban’s Finest Lamb Knuckle Curry
- 11/2 lbs lamb knuckle
- 4 tbsp curry spice mix
- 2 white onions (sliced)
- 6 baby potatoes (halved)
- 14 oz baby eggplant
- Fresh mint, handful
- Coriander, handful
- 2 tbsp tomato paste
- 8 tbsp vegetable oil
- 3 oz water
- Salt & pepper
- Juice of 1/2 lemon
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In a medium pot on low heat, sauté the onions with oil and curry spice until onions are soft. Add water if desired.
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Add the tomato paste and allow to cook 5 minutes.
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Increase to medium heat. Add garlic and fresh chilies. Season with salt and pepper to taste.
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Add lamb knuckle, mint, coriander, eggplant and fresh lemon juice.
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Season with salt and pepper to taste.
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Simmer another 15 minutes.
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Add potatoes. Simmer until potatoes and meat are soft.