Caxton magazines staffCookery teacher and caterer Danielle du Toit of Pheka (pheka.co.za) prefers simple, seasonal dishes that complement the relaxed style of entertaining she loves
INGREDIENTS
- 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
METHOD
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.
