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 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


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


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.