Moroccan Lamb


  • 1kg lamb knuckles
  • 50ml sunflower oil
  • 1 bay leaf
  • 1 cinnamon sticks
  • 5ml cumin seeds
  • 1 large onion, finely chopped
  • 7,5ml coarse salt
  • 15ml ginger, crushed
  • 15ml garlic, crushed
  • 30ml red chilli powder or paprika
  • 1 x 400g tins whole peeled tomatoes, chopped
  • 1 x 400g tin lentils, drained
  • 1 x 400g tin chickpeas, drained
  • 30ml Magic Masala
  • Fresh coriander, to garnish

Here’s how:

  1. Heat the sunflower oil in a 30cm pot.  
  2. Add the cinnamon stick, bay leaf and sauté until fragrant.
  3. Add the cumin seeds.
  4. Stir in the chopped onion and salt when the seeds begin to pop.
  5. Add the crushed ginger and garlic.
  6. Sauté until the moisture evaporates and garlic is fragrant.
  7. Add the red chilli powder and stir for a few seconds.
  8. Add the lamb knuckles and then cover with boiling water.  
  9. Simmer until the knuckles are tender.
  10. Add the chopped tomatoes.
  11. Once the tomatoes have softened, add the lentils and chickpeas.  
  12. Add more water if the sauce is too thick.
  13. Sprinkle the magic masala over and simmer for a minute.
  14. Garnish with fresh coriander.