Ingredients
- 2 knockle joints of lamb
- 3 tablespoon of oil
- 2 onions
- 6 cloves of garlic
- 2 sprigs of thyme
- 2 branches of rosemary
- 2 bay leaves
- 1 pinch of cumin
- 1 pinch of "4 spices"
- 2 cloves
- 1 small chilli
- 1 slide of ginger
- 1 sprig of parsley
- 1 tablespoon of sugar
- 2 tablespoons of veal stock powder
- salt and pepper
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Directions :
In a casserole, put the oil. When warm, add sugar, which will caramelise instantly, and then incorporate the 2 knuckle joints of lamb. Make brown for 5 to 10 minutes, basting a few drops of water and stirring so that the 2 knuckle joints of lamb get brown on all sides.
Then add the thyme, the rosemary, the onions cut into big cubes, the ginger and the garlic.
Let simmer gently for 5 minutes basting a few drops of water.
Mix the veal stock powder with 1 1/2 litre of water and pour into the casserole.
Add spices, bay leaves, the small chilli, depending on your taste. Let cook covered for 40 minutes at medium heat.
Thicken the sauce and correct the seasoning if necessary, and serve.
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