Lamb knuckles:



  • Lamb Knuckles
  • Fresh rosemary herbs
  • Red peppers
  • Tomatoes
  • Crushed garlic & ginger
  • Dhania
  • Rajah Mild curry powder
  • Barbecue spice
  • Barbecue marinade
  • Lemon juice


  • Mix the fresh rosemary herbs, barbecue spice, barbecue marinade and lemon juice together and refrigerate overnight.
  • Grate the tomatoes and mix with tomato puree.

Cooking method:

  • Boil the knuckles on low fire for 3 hours with lamb stock until it fries and turns golden brown.
  • In a different sauce pan, fry your onions, and once golden brown, add red peppers, crushed garlic & ginger, dhania and rajah mild curry powder as well as Yudhika’s magic masala.
  • Add your grated tomatoes to the sautéd onions.
  • Bring to boil and let in simmer for about 5 minutes.
  • Add the tomato bredie to the Lamb knuckles.
  • Let it all simmer for 15 minutes.
  • Then Lamb Knuckles are good and ready to be enjoyed.

I served the knuckles with Dumpling, hubbard squash and corn.

DISCLAIMER: C’mon guys, I’m sure we all know how to boil hubbard squash and corn