Place a nonstick pan on med-high heat. Once hot, brown the lamb knuckles on all sides in a little oil, then set aside.
Place a med-large heavy based pot on med-high heat, add 60ml oil and fry the cinnamon and bashed cardamom pods for about 30 seconds (just enough to release their aromas.)
Add the onion, garlic, ginger and a pinch of salt and fry until golden.
Add the lamb along with all the spices. Give everything a good stir and fry for a further 2 minutes.
Stir in the chopped tomatoes and pour in just enough water to cover the meat.
Pop on a lid and simmer gently for 2 - 2 ½ hours, stirring occasionally, or until the meat is falling off the bone.
If the curry sauce is a little thin, remove the lid and simmer until it reduces to your liking.
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