Isijingi With Curried Lamb Knuckles
Butter CreamDouble Cream Yoghurt
Recipe Information
6
serves:
30 mins
prep time:
3 hrs
cook time:
easy
difficulty:
Ingredients:
For the Lamb Curry:
- 2 kg lamb knuckles flour to dust
- 30 ml First Choice Olive Oil
- 2 large onions, chopped
- 3 garlic cloves, crushed
- 50 ml grated ginger
- 2 green chillies, chopped
- 10 ml brown sugar
- 10 ml turmeric
- 15 ml ground cumin
- 10 ml ground coriander
- 10 ml paprika salt and pepper
- 2 tins chopped tomatoes
- 200 ml First Choice Full Cream Yoghurt
For the Isijingi:
- 1 kg peeled, cubed pumpkin
- 375 ml maize meal
- 5 ml salt
- 500 ml water
- 60 g First Choice Butter
- 125 ml First Choice Cream
For the Tomato Relish (Ushatini):
- 4 tomatoes, diced
- 1 onion, chopped
- ½ chilli, chopped
- 15 ml vinegar
- 5 ml sugar
- salt and pepper to taste
- 60 ml fresh coriander, chopped
Preparation method:
For the Isijingi:
- Boil the pumpkin till tender, drain, and mash.
- Mix the maize meal with the water and salt, add to the pumpkin and stir on low heat until it starts to simmer.
- Add the butter and place the lid on the saucepan. Simmer on very low heat for about 20 minutes. Stir a few times during cooking. Stir in the cream just before serving.
For the Curry:
- Dust the lamb with flour and brown in the oil.
- Remove the meat from the cooking pot and fry onion, garlic, and ginger for a few minutes.
- Add the rest of the spices and the chilli and cook for 2 minutes whilst stirring.
- Return meat to the cooking pot and add the tomato. Simmer for ±2 hours – until meat is tender. Add water when needed, but not too much.
- Add the First Choice Yoghurt just before serving.
For the Ushatini:
Combine all the ingredients and season to taste.
To Serve:
Spoon the isijingi in serving bowls, top with a generous portion of the curry, and serve accompanied with the ushatini. Garnish with fresh coriander.