Lamb Knuckle and Mushroom Casserole Featured

Lamb Knuckle and Mushroom Casserole 


For 5

You will need...

  • 30 ml oil
  • 5 onions, peeled and thickly sliced
  • 3 garlic cloves, crushed
  • 10 ml freshly ground black pepper
  • 15 ml ground cumin
  • 8 whole cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 red chilli, finely sliced
  • 400 g stewing lamb or fatty mutton, cut into portions
  • 250 g Button Mushrooms
  • 250 g Portabellini Mushrooms
  • 2 large carrots, peeled and thickly sliced
  • 4 baby marrows, thickly sliced
  • 45 ml tamarind pulp
  • 250 ml lamb or beef stock

Lamb Knuckle and Mushroom Casserole Method

  1. Heat the oil in a large pan and fry the onions, over a low heat for 5-7 minutes, until soft.
  2. Add the garlic, black pepper, cumin, cloves, bay leaves and chilli.
  3. Place the meat on top of onions.
  4. Close the pan with a tight-fitting lid and simmer for 60 minutes.
  5. Add the button and Portabellini mushrooms and cook for 15 minutes, stirring occasionally.
  6. Add the carrots, baby marrow, tamarind and stock and simmer for a further 20-25 minutes.
  7. Serve with samp or rice.
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