Isijingi With Curried Lamb Knuckles

Butter CreamDouble Cream Yoghurt
an image of Isijingi With Curried Lamb Knuckles

Recipe Information



30 mins

prep time:

3 hrs

cook time:

an image of easy




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:

  1. Boil the pumpkin till tender, drain, and mash.
  2. Mix the maize meal with the water and salt, add to the pumpkin and stir on low heat until it starts to simmer.
  3. 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:

  1. Dust the lamb with flour and brown in the oil.
  2. Remove the meat from the cooking pot and fry onion, garlic, and ginger for a few minutes.
  3. Add the rest of the spices and the chilli and cook for 2 minutes whilst stirring.
  4. 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.
  5. 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.