Isijingi With Curried Lamb Knuckles

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:

Boil the pumpkin till tender, drain, and mash.

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

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:

Dust the lamb with flour and brown in the oil.

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

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

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.

Add the First Choice Yoghurt just before serving.

For the Ushatini:

Combine all the ingredients and season to taste.

To Serve:

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

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Isijingi With Curried Lamb Knuckles