Ingredients
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
Method
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