There are always those stretch-to-feed-dishes in the family recipe book that are actually the best tasting of them all. We love this Lamb Knuckle Casserole http://bit.ly/2OUp0rb because the stretch is made with magnificent mushrooms – filled with umami-rich flavour and a myriad health benefits. #eatmoremushrooms #freshmushrooms #blendability #umami #funwithfamilyandfriends #mushroomrecipeideas #meatandmushrooms #lambknuckle
Lamb Knuckle Casserole
5 onions, peeled and thickly sliced
3 garlic cloves, crushed
10ml freshly ground black pepper
15ml ground cumin
8 whole cloves
2 bay leaves
1 cinnamon stick
1 red chilli, finely sliced
400g stewing lamb or fatty mutton, cut into portions
250g Button mushrooms
250g Portabellini mushrooms
2 large carrots, peeled and thickly sliced
4 baby marrows, thickly sliced
45ml tamarind pulp
250ml lamb or beef stock
1 Heat the oil in a large pan and fry the onions over a low heat for 5-7 minutes, until soft.
Add the garlic, black pepper, cumin, cloves, bay leaves, cinnamon stick and chilli. Place the meat on top of onions. Close the pan with a tight-fitting lid and simmer very gently for 60 minutes.
2 Add the Button and Portabellini mushrooms and cook for 15 minutes, stirring occasionally. Add the carrots, baby marrow, tamarind and stock and simmer for a further 20-25 minutes. Serve with samp or rice.