It’s been an exciting week. But hard work, too. Time to relax with family that makes you smile, and food that hugs from the inside. Put on a big pot of Lamb Knuckle Casserole https://bit.ly/2OUp0rb, and then just chill! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood
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
samp or rice
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 and chilli. Place the meat on top of theonions.
2 Close the pan with a tight-fitting lid and simmer for 60 minutes.
3 Add the Button and Portabellini mushrooms and cook for 15 minutes, stirring occasionally.
4 Add the carrots, baby marrow, tamarind and stock and simmer for a further 20-25 minutes.
5 Serve with samp or rice.