Cookery teacher and caterer Danielle du Toit of Pheka ( prefers simple, seasonal dishes that complement the relaxed style of entertaining she loves



  • ½ cup dried apricots
  • ¼ cup raisins
  • ¼ cup orange juice
  • 1t red wine vinegar
  • 1kg lamb knuckles
  • 2T olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2T flour
  • ½T ground cumin
  • 3 cloves
  • ½T ground coriander
  • 1t paprika
  • salt and pepper
  • 500ml stock (mix 500ml boiling water with 2t beef or vegetable stock powder)

To serve:

1 handful fresh coriander, chopped
toasted almond flakes
extra dried apricots
basmati rice, cooked


1. Mix the dried apricots and raisins with the orange juice and red wine vinegar; set aside to soak.
2. Trim the lamb knuckles of any extra fat and cut into bite-size pieces, leaving the bones in.
3. Heat 1T olive oil in a heavy-based casserole pot then brown the meat in batches (adding a little more oil as you go). Remove the meat from the pot and set aside.
4. Add the onions, garlic, flour and spices and cook for a minute or two. Return the meat to the pot, season with salt and pepper; add the stock and fruit mix and bring to the boil.
5. Reduce the heat, cover the pot with a lid and cook slowly for at least 1½ hours, stirring from time to time, until the meat is tender.
6. Transfer to a serving dish, sprinkle with the fresh coriander, the toasted flaked almonds and extra apricots and serve with the basmati rice.

Cook’s note: This dish can be prepared a day in advance as the flavours will only improve with time.

This recipe serves 4.