About this recipe:A traditional South African dish made with lamb knuckles. Although now known as a South African dish it was introduced to SA by Malay slaves brought to SA by the Dutch. Originally oriental spinach was used instead of tomatoes, tomatoes not being known in the 16th and 17th centuries in SA. The original recipe, flavoured with Cape sorrel instead of oriental spinach, is known as waterblommetjiebredie (small water flower stew).
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
In a large casserole dish, warm a little oil over a medium-high heat. Dust the knuckles with the flour then brown them in the casserole dish, a few pieces at a time if necessary.
Return all the knuckles to the casserole dish and add the onions, leeks and garlic. Stir until the onion is slightly browned and then add the ginger, coriander, peppercorns, thyme, marjoram, tomatoes, sugar, wine, fresh basil and bay leaves. Season with salt and black pepper. Cover and cook on a very low heat for about 2 hours until the lamb is very tender.
Remove lid and simmer for 30 minutes or until the tomato sauce has thickened. Remove from the heat and serve immediately.