Curried whole lamb shanks
SERVES 4 Preparation 15 min Cooking 2½ hours
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, KWAZULUNATAL