Cur­ried whole lamb shanks

SERVES 4 Prepa­ra­tion 15 min Cook­ing 2½ hours

YOU Best Recipes: Braai - - Contents -

oil

1 onion, chopped 3 whole green

chill­ies

30 ml (2 T) gar­lic

and gin­ger paste 10 ml (2 t) cumin

seeds, bruised 4 curry leaves 30 ml (2 T) masala 5 ml (1 t) turmeric 15 ml (1 T) garam

masala 1 can (410 g) chopped

to­ma­toes salt

4 whole lamb shanks 1 can (400 g) but­ter

beans gen­er­ous hand­ful of chopped fresh co­rian­der

TO SERVE ro­tis, flavoured rice, plain yo­ghurt and pick­les

1 Heat a lit­tle oil in a cast-iron pot and fry the onion and chill­ies with the gar­lic and gin­ger paste and cumin seeds un­til fra­grant and glossy.

2 Add the curry leaves, masala, turmeric and garam masala and mix but don’t fry.

3 Add the to­ma­toes, cover and sim­mer for about 5 min­utes. Sea­son with salt.

4 Score the lamb shanks so the flavours can ab­sorb well, rub with salt and add to the pot. Spoon the sauce over the shanks to coat well.

5 Cover the pot with the lid and sim­mer over low heat for about 2 hours or un­til the meat is ten­der, adding a lit­tle boil­ing wa­ter if needed.

6 Add the but­ter beans and sim­mer un­til heated through, about 15 min­utes. Sprin­kle the co­rian­der over.

7 To serve Serve with ro­tis, flavoured rice, plain yo­ghurt and pick­les.

SANDHAYA MA­HARAJ, DUR­BAN, KWAZULUNA­TAL

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