Braised lamb with pasta

Name: Braised lamb with pasta
Total time: 18600 s
Yield: 4 people
Cuisine: South African
Ingredients: 800 g lamb knuckles; 140 g tomato paste; 1 Tablespoon curry (I use a 12 in 1 cape Malay curry mix); 2 Tablespoons red wine vinegar; 750 ml granadilla juice; Some flour and seasoning for the meat

Shelly Zevio @ShellyZevio

This is an adaptation from one of Matt Preston’s favourite recipes (Masterchef Australia)

Shelly Zevio @ShellyZevio

This is an adaptation from one of Matt Preston’s favourite recipes (Masterchef Australia)

Saved

Ingredients

10 minutes prep, but 2.5 hours oven time

4 people

800 glamb knuckles
140 gtomato paste
1 Tablespooncurry (I use a 12 in 1 cape Malay curry mix)
2 Tablespoonsred wine vinegar
750 mlgranadilla juice
Some flour and seasoning for the meat

Saved

Steps

10 minutes prep, but 2.5 hours oven time

1

Season and flour 800g lamb knuckles and brown in a pot with a bit of oil
2

Set lamb aside and pour a bit of the granadilla juice into the pot to mix with the remaining lamb flavour
3

Add 140g tomato paste, 1 Tablespoon of curry and 2 Tablespoons sauce of red wine vinegar and stir together
4

Add the remaining granadilla juice (750ml in total) and heat until just before boiling. Switch off stove and add lamb
5

Place pot into an oven on 160 degrees Celsius for 2.5 hours, stirring every 30 minutes
6

Serve with some pasta and veg