Ingredients

Method

• 1 kg lamb knuckles
• 1 cup plain yoghurt
• 1 T Woolworths fresh turmeric paste
• 1 x 50 g tub Woolworths tikka masala Indian curry paste
• salt t salt
• 8 cardamom pods
• 2 cinnamon sticks
• 2 cloves
• 1 t cumin seeds
• 1 t fennel seeds
• 1 t ground coriander
• 2 T ghee
• 1 onion, chopped
• 6 cloves garlic, chopped
• 2 T fresh ginger, grated
• 12 curry leaves
• 1 cup water
• rotis or naan, for serving
For the topping:
• 100 g flour
• 1⁄4 cup water

Method

Ingredients

1. Preheat the oven to 160°C.

2. Toss the meat with the yoghurt, turmeric, curry paste and salt. Cover and chill overnight.

3. To make the topping, mix the flour and water and pat out to a thickness of 5 mm using your hands. Set aside.

4. Line a clay pot with banana leaves and heat until hot. Add the cardamom, cinnamon, cloves, cumin, fennel seeds and coriander. Stir once and add the ghee.

5. Add the onion and fry until golden. Add the meat and remaining ingredients and bring to the boil.

6. Cover with the dough topping or 2 layers of foil and a lid, then bake for 11⁄2 hours. Break open the top and season. Serve with rotis or naan. Discard the banana leaves.

Cook’s note: Use an ovenproof pan instead, and omit the banana leaves.

Find more curry recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana