LAMB KNUCKLE & PARSNIP ROGAN JOSH

- METHOD -

Place the peeled tomatoes, ginger and garlic in a food processor or blender and blitz until pureed. (Cook’s note: To peel ripe fresh tomatoes, simply pour boiling water over them and rest for a minute or two. After this is will be easy to slip off the skins.)

Then heat a large saucepan and add the vegetable oil. Add the lamb knuckles and brown both sides. Add the baby onions and Cape Herb & Spice Rogan Josh Spice and fry for a minute. Add the pureed tomatoes, the dried chillies and water. Place pot on the smallest plate on the lowest heat with a tight-fitting lid. Cook until the lamb knuckle is fall-off-the-bone soft. Knuckle is real low and slow food, so this takes a good 2-3 hours. If your heat is low enough and the lid fits tightly enough, the liquid you’ve added should be plenty, but keep an eye on it and add a quarter cup of water if needed. Once the lamb knuckle is soft, add the parsnips and cook until soft – it only takes about 15 minutes. Garnish with coriander and serve with basmati rice and/or Indian flatbreads like naan.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za