Page 29 - Interface August 2024
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INGREDIENTS METHOD
• Three lamb shanks (±1.2 – 1.5kg), cut into 5cm lengths • Adjust the oven rack to one shelf below the middle position and preheat
• 10ml Ina Paarman’s garlic pepper seasoning the oven to 160°C.
• Two onions, sliced into half rings • Season the lamb all over with the garlic pepper seasoning and place in
• 5ml Ina Paarman’s green onion seasoning evenly in a large, heavy-based casserole or saucepan.
• 5ml Ina Paarman’s chicken stock powder There is no need to brown the meat.
• 375 – 500ml hot water • Top with sliced onions, pre-seasoned with the green onion seasoning.
• 1 x 250ml Ina Paarman’s Durban Curry cook-in sauce • Dissolve the chicken stock powder in hot water and pour over.
• Four medium potatoes, cubed and par-boiled for 10 – • Add Durban Curry cook-in sauce.
12 minutes • Add the par-boiled potatoes.
• Stir to blend the lamb, potatoes and sauce.
GARNISH (OPTIONAL) • Cover with a lid and cook for a further 15 – 20 minutes until the potatoes
• Fresh coriander are completely tender.
• Fresh curry leaves • Garnish with fresh coriander or curry leaves.
• Serve with rice and sambal salads.
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