You will need
2 t (10 ml) Ina Paarman’s
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 or Durban Curry Cook-In Sauce
½ cup (125 ml) coconut milk
2 T (30 ml) Ina Paarman’s
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
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