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, and then just chill! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood


Lamb Knuckle Casserole



30ml oil

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.