Page 29 - FWG Issue 5 June 2024

Winter Warmer

THE PERFECT LAMB SHANK CURRY TO

TANTALISE THE TASTE BUDS!

We just love this lamb curry! It is just the dish for a cold winter’s evening.

RECIPE B Y INA P AARMAN

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 in an even layer in a medium large
heavy based casserole or saucepan. (No need to brown)
• Top with sliced onions, pre-seasoned with the green
onion seasoning.
• Dissolve the stock powder in hot water and pour over.
• Cover with a tight-fitting lid and place in the oven for
1 ½ hours.
• Add Durban Curry cook-in sauce.
• Add the par-boiled potatoes.
• Stir to blend the lamb, potatoes and sauce.
Serves 4 • Cover with a lid and cook for a further 15 – 20 minutes
This curry is best made in two stages. First the meat is simmered until until the potatoes are completely tender.
tender, then the aromatic sauce is added. • Garnish with fresh coriander or curry leaves.

INGREDIENTS: Serve with rice and sambal salads.
3 lamb shanks (±1.2 – 1.5kg), cut into 5cm lengths
10ml Ina Paarman’s garlic pepper seasoning
2 onions, sliced into half rings
5ml Ina Paarman’s green onion seasoning
5ml Ina Paarman’s chicken stock powder
375 – 500ml hot water
1 x 250ml Ina Paarman’s Durban Curry cook-in sauce
4 medium potatoes, cubed and par-cooked for 10 – 12 minutes

Garnish (optional)
Fresh coriander
Fresh curry leaves

Fourways Gardens • 27 • June 2024