Page 24 - IFV Issue 6 June 2024

Recipe

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 BY INA PAARMAN

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
Serves 4 in the oven for 1 ½ hours.
This curry is best made in two stages. First the meat is simmered until tender, • Add Durban Curry cook-in sauce.
then the aromatic sauce is added. • Add the par-boiled potatoes.

INGREDIENTS: • Stir to blend the lamb, potatoes and
3 lamb shanks (±1.2 – 1.5kg), cut into 5cm lengths sauce.
10ml Ina Paarman’s garlic pepper seasoning • Cover with a lid and cook for a further
2 onions, sliced into half rings 15 – 20 minutes until the potatoes are
5ml Ina Paarman’s green onion seasoning completely tender.
5ml Ina Paarman’s chicken stock powder • Garnish with fresh coriander or curry
375 – 500ml hot water leaves.
1 x 250ml Ina Paarman’s Durban Curry cook-in sauce
4 medium potatoes, cubed and par-cooked for 10 – 12 minutes Serve with rice and sambal salads.
Garnish (optional)
Fresh coriander
Fresh curry leaves

22 • Issue 6 2024 • The Villager