Lamb knuckles:

Ingredients:

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

Preparations:

• 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