1 kg Lamb knuckle

120  g Seasoned flour

30 ml Olive oil

2 Onions, chopped

3 Garlic cloves, chopped

2g Coriander, ground

1g Nutmeg, ground

5g Cayenne pepper

375 ml Lamb stock – alternatively use ½ lamb stock block diluted into 375ml luke warm water

10 ml  Soya sauce

1.5 kg  Waterblommetjies

500g Baby potatoes

8g Salt

8g Pepper black

1 Lemon, zested




Dust meat with flour, add the olive oil to your casserole dish and bring to high heat

Brown the meat in batches until golden brown

Add the onions and fry until soft, add the garlic and fry for about five minutes

Add the coriander, nutmeg, cayenne pepper and fry for another two minutes

Add the lamb stock and make sure you stir all the bits off the bottom of the pot to get all the flavour, add the soya sauce

Close the lid and reduce the heat to medium heat and let cook for 40 minutes

Mix in half of the waterblommetjies and cook for 20min

Add the potatoes and the remaining waterblommetjies and cook for 30 minutes on low-medium heat or until the potatoes and meat are both soft

Add the lemon zest 5min before serving