Lamb Shank Curry
This curry is best made in two stages. First the meat is simmered until tender, then the aromatic sauce are added.
- Serves: 4
- Recipe Category: Meat lamb
-
Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Chicken Stock Powder, Durban Curry Cook-In Sauce
You Will Need:
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 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 Green Onion Seasoning.
Dissolve Stock Powder in hot water and pour over.
Cover with a tight-fitting lid. Place in the oven for 1½ hours.
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 potatoes are completely tender.
Garnish with fresh coriander or curry leaves.
Serve with rice and sambal salads.
Lamb Shank Curry
This curry is best made in two stages. First the meat is simmered until tender, then the aromatic sauce are added.
- Serves: 4
- Recipe Category: Meat lamb
-
Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Chicken Stock Powder, Durban Curry Cook-In Sauce
You Will Need:
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 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 Green Onion Seasoning.
Dissolve Stock Powder in hot water and pour over.
Cover with a tight-fitting lid. Place in the oven for 1½ hours.
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 potatoes are completely tender.
Garnish with fresh coriander or curry leaves.
Serve with rice and sambal salads.