Lamb Shank Curry with Spinach
A traditional Karoo favourite. Who can resist an aromatic, satisfying lamb curry on a cold winter's night, especially if served with spicy little sambals and sauces.
- Serves: 4
- Recipe Category: Meat lamb, Traditional homegrown south african recipes
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Products in this recipe:
Coriander Pesto, Garlic & Herb Seasoning, Green Onion Seasoning, Sun-dried Tomato Pesto, Tikka Curry Cook In Sauce, Durban Curry Cook-In Sauce,Vegetable Stock Powder
You Will Need:
Ina’s Tip
Can be prepared beforehand by cooking the meat and potatoes. Best to add Sauce, cream and spinach when reheating before serving.
Method:
Season the lamb with the Garlic & Herb Seasoning.
Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Season with Green Onion Seasoning.
Position the meat on top of the onions. Add the Stock Powder dissolved in the hot water. Cover with a tight fitting lid and simmer very slowly until the meat is 'coming away from the bone' tender. It will take about 2 - 2½ hours.
Add the potato cubes and Sun-dried Tomato Pesto about 20 minutes before the meat is completely soft.
Add the Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce and cream, stir through and bring to the boil.
Place the well washed and shredded spinach on top of the meat, cover with the lid and allow the spinach to wilt - it will take only about 4 minutes. Stir in Coriander Pesto.
Serve with Basmati rice and sambals.
Lamb Shank Curry with Spinach
A traditional Karoo favourite. Who can resist an aromatic, satisfying lamb curry on a cold winter's night, especially if served with spicy little sambals and sauces.
- Serves: 4
- Recipe Category: Meat lamb, traditional homegrown south african recipes
-
Products in this recipe:
Coriander Pesto, Garlic & Herb Seasoning, Green Onion Seasoning, Sun-dried Tomato Pesto, Tikka Curry Cook In Sauce, Durban Curry Cook-In Sauce,Vegetable Stock Powder
You Will Need:
Method:
Season the lamb with the Garlic & Herb Seasoning.
Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Season with Green Onion Seasoning.
Position the meat on top of the onions. Add the Stock Powder dissolved in the hot water. Cover with a tight fitting lid and simmer very slowly until the meat is 'coming away from the bone' tender. It will take about 2 - 2½ hours.
Add the potato cubes and Sun-dried Tomato Pesto about 20 minutes before the meat is completely soft.
Add the Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce and cream, stir through and bring to the boil.
Place the well washed and shredded spinach on top of the meat, cover with the lid and allow the spinach to wilt - it will take only about 4 minutes. Stir in Coriander Pesto.
Serve with Basmati rice and sambals.