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PLUS005 Lamp Knuckle Curry 700x393

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
  1. In a medium pot on low heat, sauté the onions with oil and curry spice until onions are soft. Add water if desired.

  2. Add the tomato paste and allow to cook 5 minutes.

  3. Increase to medium heat. Add garlic and fresh chilies. Season with salt and pepper to taste.

  4. Add lamb knuckle, mint, coriander, eggplant and fresh lemon juice.

  5. Season with salt and pepper to taste.

  6. Simmer another 15 minutes.

  7. Add potatoes. Simmer until potatoes and meat are soft.