Malay lamb curry
2 tablespoons olive oil
1 kg lamb knuckles
2 large onions, thinly sliced
2 tablespoons crushed garlic
2 tablespoons freshly grated ginger
1 tablespoon each ground cumin, coriander, turmeric and chilli powder
3 cinnamon sticks
3 cardamom pods
4 whole cloves
4 medium potatoes, peeled and quartered
2 large tomatoes, finely chopped
1 tablespoon sugar
1 handful of fresh coriander
Heat half the olive oil in a large potjie. Brown the meat in batches and set aside. Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown. Add the garlic, ginger and spices, and fry for a further two minutes. Return the meat to the potjie.
Pour in water, just enough to cover the meat, and cook, covered, over medium coals for about 1 1/2 hours.
Add the tomatoes and sugar and cook for a further 10 minutes.
Add the potatoes and cook until both the potatoes and the meat are tender (approx another 40 minutes). Mix in fresh coriander and season to taste with salt and freshly ground black pepper.
Serve together with a good chutney and a fresh tomatosalad.