Serves 4
Adding vegetables is a great way to ‘stretch’ meat and add flavour. We have been using this twice cooked method very successfully. Firstly, a long, slow cook for the meat, followed by the addition of sautéed vegetables and the Tikka Curry Sauce. The ideal way to guarantee tender meat, fresh tasting vegetables and an aromatic sauce.

You will need

800 g – 1 kg lamb knuckles
Ina Paarman’s Masala Spice
2 onions, chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, chopped
canola oil
400 g tin chopped tomatoes
1 cup (250 ml) water

2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 small butternut (± 500 g), cut into 3 cm cubes
1 medium aubergine, cut into 2 cm cubes
1 x 250 ml Ina Paarman’s Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce
½ cup (125 ml) coconut milk
2 T (30 ml) Ina Paarman’s Coriander Pesto
fresh coriander to garnish


Adjust the oven rack to one slot below the middle position and preheat the oven to 160°C.

Season the lamb knuckles with Masala Spice.

Season the onions with Green Onion Seasoning. Using a medium size heavy based ovenproof dish with a lid, heat 1 T (15 ml) canola oil and 1 T (15 ml) butter and sauté the onions. Add the garlic and stir-fry for a few seconds.

Add chopped tomatoes, water and Chicken Stock Powder.

Add the lamb knuckles (no need to brown) and stir in. Cover with a lid and cook for ± 2 hours.

Can be pre-prepared up to this stage

Season the butternut and aubergine with 2 t (10 ml) Masala Spice

In a medium saucepan, sauté the vegetables in 1 T (15 ml) canola oil and 1 T (15 ml) butter. Add Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce and coconut milk and stir through.

Add to the knuckles and stir in.

Replace lid and return to the 160°C oven and cook for a further 45 minutes – 1 hour until the butternut is soft.

Stir in Coriander Pesto.

Garnish with fresh coriander.


Substitute for Masala Spice

1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning

2 t (10 ml) medium curry powder

Mix together.