South African Garden and Home - - Entertaining -

6 lamb shanks, about 400g each 300g flour sea­soned with salt, black pep­per, cumin and pa­prika sun­flower oil, for fry­ing

4 onions, finely chopped

6 cloves gar­lic, finely chopped 4 toma­toes, peeled and chopped zest and juice of 3 or­anges

30ml tomato paste

30ml whole co­rian­der seeds

15ml chilli flakes

15ml dried oregano

15ml dried pa­prika

1ℓ hot wa­ter

1kg baby pota­toes, washed

1. Pre­heat the oven to 180°C. 2. Dip the shanks into the sea­soned f lour and shake well to get rid of the ex­cess.

3. Over high heat, fry the shanks in a pan in oil un­til golden brown all over. 4. In a large stove­top-to-oven casse­role, fry the onions, gar­lic and toma­toes in oil over medium heat un­til cooked.

5. Add the or­ange zest and juice, tomato paste, co­rian­der seeds, chilli f lakes, oregano, pa­prika and hot wa­ter. 6. Place the shanks into this liq­uid and add the baby pota­toes. Bake in the oven, cov­ered with alu­minium foil, for about 3 hours or un­til the meat is ten­der. Re­move the foil for the last 20 min­utes of cook­ing time to give a nice colour to the shanks and pota­toes.

7. Serve with fra­grant rice.

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