Page 27 - Cornwall Issue 4 2024

RECIPE

INGREDIENTS
- Three lamb shanks (±1.2 – 1.5kg), cut into 5cm lengths
- 10ml Ina Paarman’s garlic pepper seasoning
LAMB SHANK - Two onions, sliced into half rings
- 5ml Ina Paarman’s green onion seasoning
CURRY - 375 – 500ml hot water
- 5ml Ina Paarman’s chicken stock powder

- 1 x 250ml Ina Paarman’s Durban Curry cook-in sauce
- Four medium potatoes, cubed and par-boiled for 10 – 12 minutes

GARNISH (OPTIONAL)
Fresh coriander
Fresh curry leaves

METHOD

• Adjust the oven rack to one shelf below the middle position and preheat the
oven to 160°C.
• Season the lamb all over with the garlic pepper seasoning and place evenly
in a large, heavy-based casserole or saucepan. There is no need to brown
the meat.
• Top with sliced onions, pre-seasoned with the green onion seasoning.
• Dissolve the chicken stock powder in hot water and pour over.
• Add Durban Curry cook-in sauce.
• Add the par-boiled potatoes.
• Stir to blend the lamb, potatoes and sauce.
• Cover with a lid and cook for a further 15 – 20 minutes until the potatoes
are completely tender.
• Garnish with fresh coriander or curry leaves.
• Serve with rice and sambal salads.

Kyalami Estates • CONNECT • Issue 2 • 2024 25
Cornwall View • Issue 4 2024