Prep Time: 15 minutes
Cooking Time: 2 hours
Serves: 6
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Lamb curry

Make dad this mouth-watering, fall-off-the-bone Lamb Curry for Father’s Day on Sunday.  This curry is so flavoursome – a myriad of spices, garlic, ginger, chilli, tomatoes and what ties it all together is coconut milk and fresh coriander.  Lamb knuckles rock my world when it comes to stews and curries – they add so much flavour to a dish, stewing lamb or mutton will also work a treat. Serve with sambals, roti and chutneys (I’m loving “Quality Pickles” chutney range).  It makes quite a bit of sauce, so definitely do some basmati rice cooked in coconut milk to mop up all that saucy goodness 😉

lamb curry
Fragrant Lamb Curry

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
4 cloves
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( I used a 24 cm AMC Gourmet high 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:
Pressure cooker – cook for 45 minutes then finish off with coconut milk and coriander, simmer uncovered to reduce sauce a bit.
Oven: Place oven proof pot into a 160°C oven and cook uncovered for 1 ½ to 2 hours or until meat is tender.
Slow cooker: Cook for +- 2 hours.

This recipe was developed for AMC Cookware . Read my blog post about AMC Cookware, I am proud to announce that I’m one of their brand ambassadors 🙂

7 Responses

  1. Colin

    I love my curries and cooking them.
    But whenever I see a commercial curry powder in the ingredient listing (mainly in USA and popular newspapers) then I know it is not a serious recipe.
    Far better to put Garam Masala as an ingredient and explain it and when it is used.
    In my days Rajah was the only curry powder in South Africa though I know there are now many more.
    I the 1980’s I once travelled 120 miles by road to Durban to have a prawn curry as it was the best on the east coast.

    • Carey Erasmus

      Thanks for your feedback Colin. I use “Cape Herb and Spice” curry powder, it is delicious. There are amazing curry powders/blends available in SA now.

  2. Jacques

    Will a pressure cooker work as well? At least then I don’t need to leave it for 2 hours on the stove.

    • Carey Erasmus

      Definitely! Will take +- 45 minutes. But you may need to reduce the sauce a bit on the stove top uncovered.


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