Lamb Knuckle & Baby Carrots Stew
Ingredients
2 cups McCain Baby Carrots
2 tablespoon sunflower oil
500g lamb knuckles
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon 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)
1 x 400g tin black eyed beans, drained
1 teaspoon dried mixed herbs
Servings
4 - 6
Products we used
Directions
Prep Time: 10 - 15 minutes
Total Time: 30 minutes
- 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.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Baby Carrots #lamb #knuckle #stew
Variations, Hints and Tips
Serve with Panini bread or steam bread.