Preheat the stove to 100 degrees. Rub the knuckle all over with cumin, coriander and cayenne. Heat the oil in a flat roasting pan - a pan with a lid is best. Fry the shank of lamb very briefly on all sides, then season with salt.
Halve the tomato and add it with the garlic cloves and spring onions. Put a lid on it and let the roaster simmer for three and a half hours in the stove at 100 degrees.
Then remove the shank of lamb and keep warm. Pass the sauce through a sieve and degrease thoroughly. Then put the sauce back in the pan and bring to the boil. After degreasing, the bottom of the pan should only be barely covered with gravy. Pour a pinch of curry into the juice and pour a large cup of water over everything. Simmer, then stir in a mug of sour cream and turn the heat down so it doesn`t boil anymore. Taste with cumin.
Blanch enough spinach so that you have about two cups of spinach at the end, fold the spinach into the sauce just before serving. You can also use frozen leaf spinach very well, then defrost it in the hours beforehand and add it to the sauce. Serve with rice and - ideally - with thin Indian flatbread.
I have eaten this lamb several times in a Pakistani restaurant and cooked it by feel. I can`t say whether the recipe is correct - but at least that`s how it tastes. The spiciness of the dish can and must be adapted to personal taste (with cayenne and Madras curry). In the restaurant, the dish is served in three different degrees of sharpness. It is very easy to prepare, but you should only fold in the sour cream and spinach just before serving. The spinach can also be replaced with cooked chickpeas.
4 lamb knuckles are enough for up to four people, depending on your appetite - but there is not a lot of meat on a small knuckle of lamb. If you are very hungry, you should charge two per person.
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