1kg lamb knuckles

2 Tbsp curry powder

1 tsp salt

2 onions, diced

4 cloves garlic, finely grated

4cm knob ginger, finely grated (2Tbsp)

2 stems fresh curry leaves

3 bay leaves

2 sticks cinnamon

4 large tomatoes, grated

250ml vegetable stock

1 x 415g Denny Durban Curry Sauce

4 large potatoes, peeled & quartered

Olive oil

Salt and pepper, to taste


250g Greek / double cream yoghurt

¼ cup coriander

¼ cup mint

Juice of ½ lime

1 small clove garlic, grated

½ tsp garam masala

¼ cup grated & squeezed cucumber (about 1 small mediterranean cucumber)

To serve:

Handful fresh coriander

Cooked rice

Lime wedges


To make the raita:

-Mix all ingredients together in a small bowl.

-Reserve in the fridge until serving.

To make the curry:

-Season lamb with curry powder and salt.

-Heat a little drizzle of oil in a large pot and brown lamb on all sides. Remove browned lamb and set aside.

-In the residual oil and lamb fat sauté the onion until soft. Add the ginger, garlic, cinnamon sticks, bay leaves and curry leaves. Cook until fragrant.

-Add the grated tomato, stock, Denny Durban Curry Sauce and bring to a gentle simmer.

-Return the lamb back to the pot and dot the potatoes around the dish in the sauce. Cover with a lid.

-Simmer over low heat for an hour - an hour and a half until the lamb is tender.

Remove the lid and then allow the sauce to reduce and thicken and the lamb to become fully tender.

-Serve curry over rice with a dollop of raita, a squeeze of fresh lime juice and scatter with coriander.

Prep time: 20 minutes

Cook time: 1hr 45 min

Serves 4-6

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