Janet’s Lamb Curry with Butternut and Aubergine
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 200 ml Ina Paarman's Tikka Curry Coat & Cook 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 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 Sauce and coconut milk and stir through.
Add to the knuckles and stir in.
Replace lid and return to the 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