2 tablespoon sunflower oil.
500 g lamb knuckles.
½ teaspoon salt.
½ teaspoon black pepper.
½teaspoon cayenne pepper.
1 cup diced onions.
1 teaspoon crushed ginger & garlic.
1 tablespoon mild masala or mild curry powder.
1 teaspoon cumin, ground.
2 tomatoes chopped.
3 cups vegetable curry stock (2 vegetable curry stock cubes dissolved in hot water).
2 cups McCain baby carrots.
1 x 400 g tin black eyed beans, drained.
1 teaspoon dried mixed herbs.
- Heat oil in a medium size saucepan over medium-high heat. Season the lamb knuckles with salt, black pepper and cayenne pepper and fry for 5 minutes or until brown. Remove from the saucepan and set aside.
- Using the same saucepan, add onion, ginger & garlic and fry until golden brown in colour. Add curry powder, cumin and fry for another 15 seconds.
- Add chopped tomatoes and continue frying for 3 minutes. Return the lamb knuckles along with vegetable curry stock. Bring to the boil and simmer on medium heat until lamb knuckles are cooked.
- Add McCain baby carrots, black eyed beans and mixed herbs, cook for 10 minutes.
Serve with Panini bread or steam bread.