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Lamb Knuckle & Baby Carrots Stew
Lamb Knuckle & Baby Carrots Stew

Ingredients

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.

Servings

6

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add McCain baby carrots, black eyed beans and mixed herbs, cook for 10 minutes.

Serve with Panini bread or steam bread.