1kg lamb / mutton knuckles
2 onions chopped
1 tablespoon crushed garlic
2 tablespoon Maggi or any brand of Chilli & garlic Sauce
2 – 3 teaspoon Rajah mild & spicy curry powder
2 teaspoon turmeric
2 teaspoon brown sugar
¼ cup white vinegar
Salt & pepper to taste
1 tin MIAMI Tomato Casserole / MIAMI Tomato & Peppadew
1 mutton stock cube, dissolved in 2 cups water
2 potatoes cubed skin on
Brown meat, add onions, garlic, curry powder and turmeric, fry for a few more minutes. Mix the rest of the sauce ingredients together and add to meat. Mix well and add potatoes, simmer for 1 ½ – 2 hours. Thicken with a bit of corn flour (maizena) if sauce is too thin.
For a sweeter version add MIAMI Boerie Relish instead of the MIAMI Casserole/ MIAMI Tomato & Peppadew.