Directions
- 1Add 3 bay leaves, 2 star anise, 1 stick cinnamon, and 1 tsp of cumin (Jeera) seeds to a large pot with oil.
- 2Toast the spices for about 2 to 3 minutes.
- 3Add 2 chopped onions and sauté for 5 minutes.
- 4Add 5 garlic cloves, 1 knob of ginger, and 1 stem of curry leaves and sauté for another 5 minutes.
- 5Add 1/2 tsp each of Dhania (Coriander) powder, Cumin (Jeera) powder, and Garam Masala.
- 6Add 1 tsp of turmeric powder.
- 7Add about 5 tsp of chilli powder/masala of your choice and mix.
- 8Add 2 grated tomatoes and 1 Tbs of tomato paste, then stir.
- 9Add about 1/2 a cup of water and stir.
- 10Add about 2 to 2 1/2 tsp of fine salt, or according to your taste, and mix.
- 11Cook the mixture on medium heat for about 5 to 10 minutes.
- 12Once the oil has separated, add 1.5 kg of lamb knuckles and mix until everything is well combined.
- 13Cook on medium to low heat for about 5 to 10 minutes, covered.
- 14Stir the pot and add about 1/2 a cup of water.
- 15Cook on low heat for 1 hour, covered.
- 16Once the lamb is soft, add the potatoes and some extra water, then cover and cook until the potatoes are soft.
- 17Garnish with fresh chopped coriander/dhania.
- 18Serve the curry with white rice.
- 19Serve the curry with a quick salad made with tomato, red onion, cucumber, white vinegar, salt, sugar, and a sprinkle of crushed chillies.
Ingredients
- 3 Bayleaves
- 2 Star Anise
- 1 Cinnamon stick
- 1 tsp Cumin (Jeera) seeds
- 2 Chopped onions
- 5 Garlic cloves
- 1 knob Ginger
- 1 stem Curry leaves
- 0.5 tsp Dhania (Coriander) powder
- 0.5 tsp Cumin (Jeera) powder
- 0.5 tsp Garam Masala
- 1 tsp Turmeric powder
- 5 tsp Chilli powder/ Masala
- 2 Grated tomatoes
- 1 Tbs Tomato paste
- 0.5 cup Water
- 2.5 tsp Fine salt
- 1.5 kg Lamb knuckles
- Potatoes
- Fresh chopped Coriander/Dhania
- White rice
- Tomato
- Red onion
- Cucumber
- White vinegar
- Salt
- Sugar
- Crushed chillies
Equipment
Large potWooden spoonSmall spatulaFrying panLid
Tips
- The masala used is a 50/50 ratio of Kashmiri chilli powder and Rombo Rossy masala.
- If using mutton or beef, cook for longer until the meat is nice and soft.
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