Page 26 - Silver Lakes 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 by Ina Paarman
Serves 4

This curry is best made in two stages. First the meat is simmered
until tender, then the aromatic sauce is added.

INGREDIENTS:
• 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

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 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.

24 | INTRAMUROS JUNE 2024