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!
Servings Prep Time
8 to 10people 30minutes
Cook Time
3 to 4hours
Servings Prep Time
8 to 10people 30minutes
Cook Time
3 to 4hours
  • 2kg Karusaf KMOO Shanksliced in rings
  • 1cup Flour
  • salt and pepper
  • 125ml sunflower oil
  • 4large Onionschopped
  • 1large finger Gingergrated
  • 5cloves garlicgrated
  • 3large tablespoon mild curry
  • 1large tablespoon turmeric
  • 1large tablespoon corianderroasted, crushed
  • 1large tablespoon apricot jam
  • 4 x 410g tinned tomatoes(chop lightly and use with the juice)
  • 1x 50g packet of tomato paste
  • 500ml thick greek natural yoghurt
  • 250ml chicken stock
  • 1large tablespoon strong coffee granules dissolved in 75 ml of boiling water
  • Handful of chopped fresh coriander
  • 5 Bay leaves
  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!