Serves: 10


  • 80ml sunflower oil
  • 3 cinnamon sticks
  • 2 bay leaves
  • 8ml cumin seeds
  • 150g onions, finely chopped
  • 5g ginger, crushed
  • 7g garlic, crushed
  • 24ml red chilli powder
  • 24ml coriander, ground
  • 8ml cumin, ground
  • 8ml garam masala
  • 4ml turmeric
  • 4kg leg of lamb knuckles
  • 2 cans (410g) of KOO butter beans, drained
  • 1 can (410g) of ALL GOLD peeled tomato, chopped
  • Boiling water
  • Salt & pepper to taste

Preparation method

Heat oil in a pot and fry the cinnamon sticks. Add bay leaves for a few seconds until fragrant. Sprinkle in the cumin seeds and when they begin to crackle, add the onions and sauté over medium heat until golden brown. Stir in the ginger and garlic. Add the ground spices, remove the pot from heat and add the lamb knuckles and coat it with the spice paste mixture, then return to stove. Add salt and continue stirring the meat to ensure the spices and lamb knuckles do not stick to the pot or burn. Add ALL GOLD chopped peeled tomatoes and cook to a pulp. When the mixture begins to stick, add boiling water to cover the meat and simmer for one hour 30 minutes to two hours, or until soft and tender. Pour more water if necessary. Add KOO butter beans.

Serving suggestion

A slice of italian bread, toasted or plain, will come in handy when your guests want to soak up that delicious lamb sauce.

Courtesy of ALL GOLD