Lamb Knuckle Coffee Curry

Victoria sponge with Hibiscus Meringue
July 18, 2017
Lamb Knuckle Coffee Curry
July 28, 2017
Print Recipe
Lamb Knuckle Coffee Curry
It is still very cold and there is no better way to warm up the body and soul than cooking and eating comfort food. This recipe falls solidly into that category and is super easy to prepare, can feed the masses and will have everybody coming back for more. We have used Karusaf KMOO Mutton shanks for this recipe. It has a wonderful rich and enticing flavour and I have added coffee as an unusual ingredient to this recipe which adds a wonderful rich texture and flavour. The only thing you would need for this recipe is some extra time for the slow cooking but there is nothing that a good glass of red… or a bottle can not rectify. I served this curry with an assortment of sambals, raita and turmeric rice which makes for interesting and colorful eating. Enjoy!
Prep Time 30 minutes
Cook Time 3 to 4 hours
Servings
people
Ingredients
  • 2 kg Karusaf KMOO Shank sliced in rings
  • 1 cup Flour
  • salt and pepper
  • 125 ml sunflower oil
  • 4 large Onions chopped
  • 1 large finger Ginger grated
  • 5 cloves garlic grated
  • 3 large tablespoon mild curry
  • 1 large tablespoon turmeric
  • 1 large tablespoon coriander roasted, crushed
  • 1 large tablespoon apricot jam
  • 4 x 410 g tinned tomatoes (chop lightly and use with the juice)
  • 1x 50 g packet of tomato paste
  • 500 ml thick greek natural yoghurt
  • 250 ml chicken stock
  • 1 large tablespoon strong coffee granules dissolved in 75 ml of boiling water
  • Handful of chopped fresh coriander
  • 5 Bay leaves
Prep Time 30 minutes
Cook Time 3 to 4 hours
Servings
people
Ingredients
  • 2 kg Karusaf KMOO Shank sliced in rings
  • 1 cup Flour
  • salt and pepper
  • 125 ml sunflower oil
  • 4 large Onions chopped
  • 1 large finger Ginger grated
  • 5 cloves garlic grated
  • 3 large tablespoon mild curry
  • 1 large tablespoon turmeric
  • 1 large tablespoon coriander roasted, crushed
  • 1 large tablespoon apricot jam
  • 4 x 410 g tinned tomatoes (chop lightly and use with the juice)
  • 1x 50 g packet of tomato paste
  • 500 ml thick greek natural yoghurt
  • 250 ml chicken stock
  • 1 large tablespoon strong coffee granules dissolved in 75 ml of boiling water
  • Handful of chopped fresh coriander
  • 5 Bay leaves
Instructions
  1. Dust the defrosted meat with flour and season with salt and pepper, pan fry in hot oil until golden brown and set aside to rest.
  2. Using the same pan and oil start frying the onions until golden brown then add the ginger and garlic and fry for about three minutes.
  3. In a large ovenproof dish with lid - preferably a heavy cast iron pot - start adding the curry, turmeric and coriander and ‘dry fry’ the spices for about 2 minutes. Start adding the apricot jam, tinned tomatoes, tomato paste, yoghurt, stock, coffee, coriander and lastly the bay leaves.
  4. Slow cook for about 3 to 4 hours until the meat comes off the bone and the pan juices have reduced. Serve with turmeric rice, tomato and onion sambal and cucumber raita.
  5. Enjoy!
Share this Recipe