Lightly dust the lamb knuckle with flour, shaking off any excess.
Heat the oil in a heavy based pan and brown all over.
Remove and set aside. In the same pan, add the butter and fry the onion until translucent.
Add the garlic, ginger and NoMU Indian Rub and fry for another minute or two.
Return the lamb to the pan and fry for another minute or two, ensuring that the lamb is well coated with the onion and spice mixture.
Add the salt and tomatoes and simmer, covered over low heat for 2 hours or until the meat is very tender.
If at any time during the cooking the sauce becomes too thick, simply add a splash of water.
Add the coconut milk and NoMU Masala Rub and simmer, uncovered for 5 – 10 minutes.
Serve with basmati rice and butter naan.
Wine suggestions
Indian food is always a challenge to marry with wine, so I am going to go for a beer instead. Needless to say, not just any old beer, and today, just like wines, the standards, variations and qualities of beer are hot on the tail of wine itself.
My first and favourite is a "Duval" 8.5% ABV, served ice cold. It’s full of flavour with a creaminess to go. The Duval glass in which it recommends to serve the beer holds an embossed "D" at the base of the glass to give off gentle bubbles and to help increase a creamy head.
My second recommendation is the "Pietra" at 6% ABV. It’s perfect with masala spice and creamy coconut combinations.
