Well-known foodie Thuli Gogela has taken a humble cut of lamb and turned it into a divinely dazzling dish. Her lamb knuckles come in a tasty sauce cunningly enriched by prunes and served with delicious dumplings. To round off the experience, she recommends the bright and fruity, smooth and elegant 56HUNDRED Cabernet Sauvignon, bursting with berry flavours. It adds the perfect finishing touch.

Lamb knuckles and dumplings with prunes, paired with Nederburg 56Hundred Cabernet Sauvignon

 Nederburg 56Hundred Cab Sauv and lamb knuckles with dumplings and prunes LR

From the kitchen of Thuli Gogela

Serves: 6 to 8

Ingredients:

Dumplings

875ml (31Ž2 cups) cake flour

5ml (1 tsp) instant yeast

5ml (1 tsp) salt

10ml (2 tsp) sugar

375ml (11Ž2 cup) warm water

Lamb knuckles

15ml (1 Tbsp) canola or olive oil

1 medium onion, chopped

2 cloves garlic, minced or finely chopped

+/- 800g lamb knuckles

1 litre (4 cups) boiling water

1 bay leaf

5ml (1 tsp) medium curry powder

1 chicken stock cube

1 red chilli, chopped

15ml (1 Tbsp) soya sauce

30ml (2 Tbsp) chutney

45ml (3 Tbsp) tomato paste

15ml (1 Tbsp) balsamic vinegar

5 ml(1 tsp) fresh rosemary, chopped

5 prunes, halved, pits removed

Freshly milled black pepper to taste

Method:

Dumplings

  1. In a big bowl, combine the flour, instant yeast, salt, sugar and warm water.  Knead for around 10 minutes until a pliable and elastic dough is formed.
  2. Cover the dough, keep in a warm place and let it rise until double in size.

Lamb knuckles

  1. While the dough is rising, heat the oil in a large casserole and sauté the onion and garlic until soft.
  2. Add the knuckles, boiling water, bay leaf, curry powder, stock cube, chilli, soya sauce, chutney, tomato paste and balsamic vinegar and stir through.
  3. Close with a lid, lower the heat and let the mixture simmer for around 20 to 25 minutes until the knuckles are cooked and the flesh is soft.
  4. Add the rosemary and prunes, and make sure there’s still enough liquid in the pot before adding the dumplings.
  5. Form small dumplings with the dough and place them on top of the stew.  Sprinkle the dumplings with black pepper.
  6. Replace the lid and let the stew simmer at a low temperature until the dumplings are cooked.
  7. Garnish with fresh rosemary and serve with roasted or steamed vegetables.
  8. Enjoy with Nederburg 56Hundred Cabernet Sauvignon.

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