Umngqusho with lamb knuckles – Traditional and packed with flavour

Mzansi is home to a combination of rich cultures and each culture has exciting cuisine choices to contribute. This umngqusho with lamb knuckles recipe is no exception and a typical South African dish packed with delicious flavours.

The staple used in this dish is “umngqusho” which is popular in South African cuisine. It contains predominately slow-cooked sugar beans and samp (crushed corn kernels). The star ingredient of this dish is of course the aromatic lamb knuckle stew and grilled bone marrow.

Umngqusho is such a versatile staple food that can be served with a myriad of dishes. It goes well with beef, poultry and lamb. Or you can even try it with some spicy chakalaka.

Feel at home this Easter with this traditional umngqusho with lamb knuckles dish.

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Umngqusho with lamb knuckles recipe

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Recipe by Monalisa Bokwe Course: MainCuisine: South AfricanDifficulty: Moderate

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 4 lamb knuckles

• 2 teaspoons chutney

• 1 clove garlic, finely chopped

• 1 onion, cut and chopped into small pieces

• ½ teaspoon ginger

• 2 tablespoons olive oil

• 500 ml sparkling water

• ¼ teaspoon cayenne pepper

• ½ teaspoon salt

• 1 tablespoon mixed herbs

• 2 tablespoons tomato paste

• 1 small packet chives

• 2 tablespoons Balsamic vinegar

• 3 knobs butter

• 3½ cups umngqusho

Method

• Pour a jug of hot water into a pot. When the water is boiling, pour the umngqusho and cook until all the starch is showing.
• Rinse the umngqusho and place it back onto the stove and continue to cook until soft. Then, add three knobs of butter and chopped chives.
• In a pot, heat the oil for frying and fry the garlic and onion. Add the mixed herbs, salt and ginger. Fry until golden brown.
• Add the meat and stir until brown, then remove the meat and pour in the sparkling water. Cook until the gravy is ready.
• Sprinkle a little bit of salt over the bone marrows and grill in the oven at high temperature until the marrow inside the bone is cooked through.
• To serve: Place the umngqusho and gravy on the side with the meat and bone marrows on top and garnished with red peppers.

Notes

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This recipe has been submitted as part of our South African themed recipe competition. If you would like to enter our competition and stand a chance to win R1000, click here. Also, each recipe published as part of this competition will receive R100.

If you are looking for more tasty recipes to prepare for your family and friends, just have a look at our recipe page, we have excellent suggestions for you to try.