Slow-Roasted Lamb Knuckle Stew with Steamed Sweet Corn Bread
A slow-cooked lamb knuckle stew, perfectly accompanied by steamed bread.
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INGREDIENTS
- 1 kg lamb knuckles
- 1 large onion
- 1 large carrot
- 3 stalks celery
- 1 tsp meat masala
- 1 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp chopped thyme and rosemary
- 1 tsp crushed garlic
- ½ Cup red wine
- 1 Cup beef stock
- 1 Cup water
- Salt & pepper, to taste
Sweet Corn Steamed Bread:
- 2 raw sweet corn kernels
- 100g maize meal
- 300g Flour
- 1 tbsp baking powder
- Handful chopped parsley
- 1 cup heavy cream
- ½ cup unsweetened vanilla yogurt
- 1 tbsp. oil
- Pinch of salt and pepper
METHOD
Pre-heat your oven to 195 degrees Celsius, then bring a large Signature Round Casserole to temperature. Add 1 tbsp. oil and sear your lamb until its golden brown, remove from the casserole then set aside.
In the same casserole, add 1 tbsp. oil and sauté the onion, carrots and celery for 5 minutes on medium heat, add the garlic and herbs and sauté for another minute.
Add the spices and tomato paste and cook for 2 minutes, then deglaze with red wine and allow the wine to cook off.
Add the liquid stock and water, bring your lamb back into the casserole, season with salt and pepper, place the lid on and place in the oven for 1 hour and 30 minutes.
For the dough; In a large bowl, mix all your dry ingredients together with the corn then add your liquids to the dry and mix until you have a soft but not too sticky dough.
Remove the lamb from the oven. Dust your hands with flour and roll your dough to golf size balls. Scatter them all over the stew, leaving 2cm space apart to give the bread room to expand.
Place the casserole back into the oven, lid open at 195 degrees Celsius for 20-25 minutes or until your bread is golden brown and almost resembles a scone.
Image and recipe by Chef Mbhofi.
