INGREDIENTS

Lamb Knuckle (1-2kg’s depending on number of people)

Oil

5 cloves

Pinch of cumin or fennel seeds

2 cinnamon sticks

1 Black cardamon Pod

Chopped Onions (depending on number of people)

Sprig Curry leaf

Thyme and bay leaf

1 teaspoon garlic

1 Tablespoon paprika

1 Tablespoon Tumeric

2-4 teaspoons curry powder

Salt to taste

1or 2 tins of tomato (1/kg of meat)

Potato’s Peeled and Quartered (depending on Number of People)

Method

Trim and cube meat

Remove excess fat and skin

Cover bottom of pot with oil ( best to use wide based pot)

Cook till brown (cloves, cumin or fennel seeds, cinnamon sticks, black cardamom, chopped onion, curry leaf, thyme, bay leaf, garlic, paprika, tumeric, curry powder)

Add meat(brown)

Salt to taste

Add tin tomato’s

1-2 cups water

Cover and simmer for 5-10mins

Add potato and bake in oven till potatoes and meat are soft

SERVE

With sambles and rice