POLOKWANE – Stews are the perfect comfort food and this fragrant recipe will keep the family asking for more.
What’s for Dinner says the rich lamb and sweet apricots make a perfect combination and together with warming spices makes a mouth watering dish.
Ingredients
– 45ml oil
– 30ml margarine
– 750g lamb knuckles
– 1 x KNORR Brown Onion Gravy
– 2 onions, finely chopped
– 2 cloves garlic, crushed
– 3 carrots, peeled and sliced
– 5ml Robertsons Cumin
– 5ml Robertsons Ginger
– 5ml Robertsons Coriander
– 5ml Robertsons Paprika
– 5ml Robertsons Cinnamon
– 300ml red wine
– 450ml water
– 100g dried apricots
Method
– Heat oil and margarine in a large heavy based frying pan.
– Place lamb knuckles in a bowl with sachet of KNORR Brown Onion Gravy and toss to coat the knuckles well.
– Fry a few knuckles at a time until well browned on all sides and set aside.
– In a separate pot fry the onion, garlic and carrots in oil until tender then add the browned lamb knuckles.
– Add all the spices and allow to fry for a few minutes to release the aroma.
– Add the red wine and allow to simmer until the alcohol has burnt off then add the water and dried apricots.
– Cover with a lid and allow to cook over a gentle heat for about 1 hour 30 minutes or until the lamb is tender and falling off the bone.
– Serve with rice or cous cous tossed with freshly chopped herbs.
