Father's Day lunch: lamb pojtie

Prep time: 11/2 hrs

Ingredients:

• 1,5 kg mutton knuckles
• 4 T oil
• Salt and black pepper
• 1⁄4 cup flour
• 2 onions, chopped
• 4 cloves garlic, chopped
• 1 T medium curry powder
• 1,5 L beef stock
• 1 cup tomato puree
• 2 T brown sugar
• 2 cups red wine
• 400 g baby potatoes
• 400 g baby carrots
• 300 g green beans

Method

1. Season knuckles with salt and pepper, then toss meat in flour, shaking off  any excess. In a casserole pot, heat oil and brown the knuckles on both sides. Add onions, garlic, curry powder and remaining flour, stir until well combined.

2. Add stock, tomato puree, sugar and red wine, cook for 20 minutes or until meat is slightly tender. Add potatoes and carrots, cook for another 20 minutes until tender. Add green beans and cook for further 10 minutes.

3. Remove from heat and serve warm. 

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