Page 11 - Dainfern Valley_Issue 3_2022

WINTER WARMER RECIPE We just love this lamb curry! METHOD
It is just the dish for a cold • Adjust the oven rack to one shelf below the middle position
winter’s evening. • and preheat the oven to 160°C.
Season the lamb all over with the garlic pepper seasoning
Serves 4 and place in an even layer in a medium large heavy based
This curry is best made in two stages. casserole or saucepan. (No need to brown)
First the meat is simmered until tender, • Top with sliced onions, pre-seasoned with the green onion
then the sauce and spice blend are seasoning.
added. • Dissolve the stock powder in hot water and pour over.
• Cover with a tight-fitting lid and place in the oven for 1 ½
INGREDIENTS: • hours.
In the meantime, activate the spices to wake up the flavours
3 lamb shanks (±1.2 – 1.5kg), cut into by mixing them in a 500ml – 1 litre pyrex measuring jug with
5cm lengths the oil. Microwave for ±30 seconds.
10ml Ina Paarman’s garlic pepper • Stir in the butter chicken sauce, fresh chillies and tomato
seasoning pesto.
2 onions, sliced into half rings • Add the potatoes and curry leaves to the pot and pour over
5ml Ina Paarman’s green onion seasoning the sauce/spice mixture.
30ml Ina Paarman’s vegetable stock • Stir to blend the lamb, potatoes and sauce.
powder • Cover with a lid and cook for a further 35 – 45 minutes until
375 – 500ml hot water the potatoes are tender.
• Garnish with pomegranate pearls, fresh coriander or curry
SPICE BLEND leaves.
THE PERFECT 2.5ml coriander, ground Instead of cooked vegetables, the ideal accompaniments to a curry
1.25ml cloves, ground
are rice and sambal salads.
5ml cardamon seeds, crushed
*Replace fresh turmeric root with 2.5ml ground turmeric
LAMB SHANK 5ml fennel seeds
15ml fresh turmeric root, grated *
CURRY TO TANTALISE 30ml canola oil
1 x 200ml Ina Paarman’s butter chicken
coat and cook sauce
THE TASTE BUDS 2 fresh chillies, sliced
60ml Ina Paarman’s sun-dried tomato
pesto
4 – 5 medium potatoes, cut into quarters
RECIPE BY INA PAARMAN 4 curry leaves (optional)

GARNISH (optional)
pomegranate pearls
fresh coriander
fresh curry leaves
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