Lamb knuckle curry with butternut samp risotto. Image: Nomfundo Hlubi.
Lamb knuckle curry with butternut samp risotto
Surprise your family with a traditional South African meal oozing with flavour and deliciousness.
Lamb knuckle curry with butternut samp risotto. Image: Nomfundo Hlubi.
Indulge in the goodness South Africa has to offer by preparing this lamb knuckle curry with butternut samp risotto. It is loaded with so much flavour and taste that you will want to lick your plate afterwards.
The secret to getting the lamb knuckles fall-off-the-bone tender is to cook it very slowly for about two hours in the stock. That way you also allow all the lip-smackingly delicious flavours to infuse properly.
Paired with the lamb knuckle curry is a butternut samp risotto. It is a delightful twist on the traditional South African samp which is so much loved in our country. Combining mashed butternut with the samp adds another dimension of flavour and juiciness to this popular staple.
The best time to prepare this hearty lamb knuckle curry with butternut samp risotto recipe is now as we are still experiencing some winter weather. If you have tried this delicious recipe, let us know in the comments!
Lamb knuckle curry with butternut samp risotto recipe
Course: MainCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
2
hours30
minutesTotal time
2
hours45
minutesIngredients
- Lamb knuckle curry
1.6 kg 1.6 lamb knuckles
3 3 onions, roughly chopped
6 cloves 6 garlic, minced
2 teaspoons 2 hot curry powder
2 teaspoons 2 garam masala
100 g 100 butter
1 cup 1 red wine
a few a few sprigs rosemary and thyme
2 cubes 2 beef stock concentrate (25 g x 2)
1 tin 1 tomatoes, whole (800 g)
- Butternut samp risotto
350 g 350 butternut, cubed
½ ½ onion, finely chopped
3 cloves 3 garlic
4 cups 4 chicken stock
1 cup 1 white wine
1½ cup 1½ pre-soaked samp
herbs
Method
- Lamb knuckle curry
- In a pan with oil, brown the lamb knuckles and set them aside.
- In a medium-size pot, sauté the onions with the butter until translucent.
- Add the garlic, spices and herbs. Cook until fragrant on medium heat.
- Add the meat and tomatoes.
- Add the red wine and stock
- Add enough water to cover all the ingredients.
- Allow cooking for 2 hours until the meat is soft and starts to fall off the bone.
- Alternatively transfer all ingredients into an ovenproof dish and roast for 2 hours, covered in foil or a lid.
- Butternut samp risotto
- Preheat the oven to 180°C.
- Place the butternut on a baking tray and drizzle with olive oil. Bake until soft. Mash with a fork or blend in a blender. Set aside.
- In a saucepan, heat 3 tablespoons of olive oil. Add onions and garlic, fry until translucent, add the samp and cook while stirring continuously.
- Add the wine and stock cup by cup, stirring continuously. Once all liquid has been added, lower the heat and simmer while checking that the samp doesn’t burn at the bottom.
- Add seasoning.
- Once the samp is soft to the tooth, add the butternut puree and cook until all mixed through.
- Serve with the lamb curry and vegetables (optional).
Notes
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