Isijingi With Curried Lamb Knuckles

Category, , , CuisineDifficultyBeginner
Isijingi with Curried Lamb Knuckles
Yields6 Servings
Prep Time30 minsCook Time3 hrs
Ingredients:
For the Lamb Curry:
 2 kg lamb knuckles
 flour to dust
 30 ml First Choice Olive Oil
 2 large onions, chopped
 3 garlic cloves, crushed
 50 ml grated ginger
 2 green chillies, chopped
 10 ml brown sugar
 10 ml turmeric
 15 ml ground cumin
 10 ml ground coriander
 10 ml paprika
 salt and pepper
 2 tins chopped tomatoes
 200 ml First Choice Full Cream Yoghurt
For the Isijingi:
 1 kg peeled, cubed pumpkin
 375 ml maize meal
 5 ml salt
 500 ml water
 60 g First Choice Butter
 125 ml First Choice Cream
For the Tomato Relish (Ushatini):
 4 tomatoes, diced
 1 onion, chopped
 ½ chilli, chopped
 15 ml vinegar
 5 ml sugar
 salt and pepper to taste
 60 ml fresh coriander, chopped
Directions:
For the Isijingi:
1

Boil the pumpkin till tender, drain, and mash.

2

Mix the maize meal with the water and salt, add to the pumpkin and stir on low heat until it starts to simmer.

3

Add the butter and place the lid on the saucepan. Simmer on very low heat for about 20 minutes. Stir a few times during cooking. Stir in the cream just before serving.

For the Curry:
4

Dust the lamb with flour and brown in the oil.

5

Remove the meat from the cooking pot and fry onion, garlic, and ginger for a few minutes.

6

Add the rest of the spices and the chilli and cook for 2 minutes whilst stirring.

7

Return meat to the cooking pot and add the tomato. Simmer for ±2 hours – until meat is tender. Add water when needed, but not too much.

8

Add the First Choice Yoghurt just before serving.

For the Ushatini:
9

Combine all the ingredients and season to taste.

To Serve:
10

Spoon the isijingi in serving bowls, top with a generous portion of the curry, and serve accompanied with the ushatini. Garnish with fresh coriander.

Ingredients

Ingredients:
For the Lamb Curry:
 2 kg lamb knuckles
 flour to dust
 30 ml First Choice Olive Oil
 2 large onions, chopped
 3 garlic cloves, crushed
 50 ml grated ginger
 2 green chillies, chopped
 10 ml brown sugar
 10 ml turmeric
 15 ml ground cumin
 10 ml ground coriander
 10 ml paprika
 salt and pepper
 2 tins chopped tomatoes
 200 ml First Choice Full Cream Yoghurt
For the Isijingi:
 1 kg peeled, cubed pumpkin
 375 ml maize meal
 5 ml salt
 500 ml water
 60 g First Choice Butter
 125 ml First Choice Cream
For the Tomato Relish (Ushatini):
 4 tomatoes, diced
 1 onion, chopped
 ½ chilli, chopped
 15 ml vinegar
 5 ml sugar
 salt and pepper to taste
 60 ml fresh coriander, chopped

Directions

Directions:
For the Isijingi:
1

Boil the pumpkin till tender, drain, and mash.

2

Mix the maize meal with the water and salt, add to the pumpkin and stir on low heat until it starts to simmer.

3

Add the butter and place the lid on the saucepan. Simmer on very low heat for about 20 minutes. Stir a few times during cooking. Stir in the cream just before serving.

For the Curry:
4

Dust the lamb with flour and brown in the oil.

5

Remove the meat from the cooking pot and fry onion, garlic, and ginger for a few minutes.

6

Add the rest of the spices and the chilli and cook for 2 minutes whilst stirring.

7

Return meat to the cooking pot and add the tomato. Simmer for ±2 hours – until meat is tender. Add water when needed, but not too much.

8

Add the First Choice Yoghurt just before serving.

For the Ushatini:
9

Combine all the ingredients and season to taste.

To Serve:
10

Spoon the isijingi in serving bowls, top with a generous portion of the curry, and serve accompanied with the ushatini. Garnish with fresh coriander.

Isijingi With Curried Lamb Knuckles
IngredientsDirections