- 10ml whole coriander seeds
- 2ml cumin seeds
- 5ml caraway seeds
- 10ml dried mint
- 30ml olive oil, plus extra for frying
- 800g lamb knuckles
- 1 onion, sliced
- 2 cloves garlic, crushed
- 2 bay leaves
- 500ml prepared vegetable stock
- 1 medium orange or white sweet potato, sliced or cubed
- 1 cauliflower, broken into florets
- 15ml lemon juice
Heat a casserole dish over a medium heat. Add the coriander, cumin and caraway seeds and toast for two minutes, then remove from the dish and crush with a pestle and mortar.
Add the mint and oil to the crushed seeds and then spoon the mixture over the lamb. Set aside to marinate for an hour or longer.
Heat the casserole over a high heat. Add 30ml oil. Once it is hot, add the meat and brown on both sides. Cook in batches, remove from the casserole and set aside. Add the onion and cook over a lower heat until soft. Add the garlic and cook for two minutes, then add the bay leaves and stock and bring to the boil.
Return the meat to the casserole dish. Cover and transfer to an oven preheated to 160°C. Bake for 1½ hours, then remove from the oven and add the sweet potato. Return to the oven to bake for 30 minutes. Lastly add the cauliflower, cover and bake for a further 30 minutes until everything is tender and the meat is falling apart. Squeeze in the lemon juice and season with salt and freshly ground black pepper.
Images and recipe courtesy of Ideas/Idees Magazine.