Cook Culinary & Craft Studio

EMPIRE LAMB WITH KEFIR INSTEAD OF YOGHURT

Debbie Hannibal
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I never got to make my morning smoothie today, and while straining my thick and sour coconut milk Kefir, my thoughts turned to how I could sneak this probiotic into dinner. What are the chances of thinking of a lamb and yoghurt combination, grabbing my new and unopened cook book, (Jamie’s Friday Night Feast) searching for lamb curry and unearthing a gorgeous “Empire roast lamb” recipe where the marinade calls for yoghurt?

While I was improvising, and tweaking the spices, I substituted the ground almonds with my activated almond butter, used lean free-range lamb knuckles instead of a whole shoulder and caramelised the onions in pumpkin seed oil instead of blending them into the marinade. And behold, a simple curry bowl filled with goodness was served alongside fresh coriander leaves, vegetables for me and Naan bread for my husband.

EMPIRE LAMB WITH KEFIR INSTEAD OF YOGHURT

2 packs (about 12-14) lamb knuckles
Marinade
1 cup of thick Kefir/ Greek yoghurt
1 pack of Woolworth’s fresh garlic, chilli and ginger
2 heaped tablespoons of almond butter

Combine and marinate the lamb for an hour

2 onions, chopped
1 tablespoon mustard seeds
1 tin chopped tomatoes
1 tin coconut cream or milk
2 teaspoons coriander spice
1 tablespoon cumin spice
1 tablespoon Woolworth’s Garam masala blend
Salt and a little honey to taste (just to balance the tomatoes)

  1. Fry the onions in some oil in a Le Creuset (or similar oven dish) until caramelised.
  2. Add the lamb and remaining ingredients
  3. Cover and pop in oven for 3 ½ hours on 130 ˚C or until tender ( I cooked this slowly over the school and extra mural run)
  4. Remove the lamb, reduce the sauce on the stove, season and serve