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