Ingredients

Method

• 1.6 kg Woolworths free-range stewing lamb knuckle
• 3 onions, cut into chunks
• 1 x 5 cm piece fresh ginger, peeled and thinly sliced
• 6 garlic cloves, thinly sliced
• 2 T garam masala
• 1 T hot curry powder
• 100 g butter or ghee
• 1 x 800 g can whole plum tomatoes
• 2 x 25 g Woolworths beef stock concentrate sticks
• Woolworths naan bread, toasted, for serving
• 200 g Woolworths Rosalini tomatoes, sliced
• 2 spring onions, sliced
• For the honeyed parsnips:
• 6 parsnips, washed and sliced
• 2 T butter
• 1 T olive oil
• 2 T honey
• sea salt, to taste
• freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Brown the lamb in batches in a large, deep, heavy based ovenproof dish or pan until well caramelised. Pour off the fat and reserve. Set aside the lamb.

2. Reduce the heat slightly. Add the onions and soften, then add the ginger, garlic, masala, curry powder, butter or ghee and cook, stirring, for a few minutes until fragrant.

3. Add the tomatoes and fill the can with water, add the stock concentrate to the can, then add the water to the pan.

4. Transfer to the oven or decant the sauce into a large, deep oven tray. Add the lamb and cover with a lid or wrap tightly with tinfoil.

5. Roast for 2 hours without removing the lid or foil. Remove from the oven and set aside to rest for 20–30 minutes before serving.

6. To make the honeyed parsnips, place all the ingredients into a pan over a high heat, stirring occasionally, until the parsnips start to colour and the honey and butter caramelise. Reduce the heat and fry for 10 minutes, or until the parsnips are sticky but still have a bit of bite.

7. Mix the tomatoes with the spring onions and a pinch of salt. Serve the curry with the parsnips, naan bread and tomato sambal.

Find more lamb recipes here. 

Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger