Lamb Shank
For Father’s Day, why not go beyond the usual socks and ties and give Dad a truly memorable culinary experience? South Africans are well aware that celebrations that meet the approval of fathers often include a delicious and significant meal, particularly during the colder winter months. Indulge in a mouthwatering Lamb Shank Curry and complete the experience with the exquisite Willow Creek All-in-One Gift Set this Father’s Day.
Chef Mynhardt
SERVINGS
8 – 10 people
PREP TIME
30 min
COOKING TIME
2 hours
OVEN
180°C
Recipe
INGREDIENTS
- 4 large lamb shanks, on the bone
- 10 shallots, halved, skin on
- 6 fresh bay leaves
- A bunch of curry leaves
- 500g of baby carrots
- 3 litres of prepared chicken stock
- 10 chopped and diced shallots
- 75ml of Willow Creek Jalapeño Flavoured Olive Oil
- 6 large quinces peeled, cored and cut into 8 halves
- 10 garlic cloves, grated
- 40g of grated turmeric root
- 100g of peeled and chopped fresh ginger
- 50ml of Cape Herb and Spice Garam Masala
- 50ml of Cape Herb and Spice Cape Malay Curry Spice
- 30ml of coriander seeds
- 3 large red and yellow peppers, sliced
- 50g of dried apricots
- 50ml of apricot jam
- 1 bunch of spring onions chopped
- 2 tins of coconut cream
INSTRUCTIONS
- Place the lamb shanks in a large, deep oven-proof dish and add the shallots, bay leaves, curry leaves, and carrots. Cover with the chicken stock and tightly cover with heavy duty foil.
- Place in a hot 200°C oven for 45 minutes, then turn down the heat to 160°C and bake for at least 90 minutes.
- Remove the meat from the oven; it should just be falling off the bone. Strain the liquid and reduce it to about 500 ml of stock. Save the carrots for later.
- In a large pot, fry the chopped shallots with the olive oil till golden brown, then add the quinces and fry until golden in colour.
- Quickly add the garlic, turmeric, and ginger, followed by the masala, curry spice, and coriander seeds. Fry and stir for about 5 minutes until well combined and heated through.
- Add the sliced peppers, apricots, apricot jam, and spring onions, and stir through.
- Now cover the curry mix with the reduced stock and coconut milk and bring to a gentle simmer. Cook for about 20 minutes until the sauce starts to thicken. Place the lamb shanks into the sauce and heat gently for about 8–10 minutes with the carrots.
- Serve the curry with rice, sambals, and chutney.
Willow Creek Olive Estate
Willow Creek Olive Estate Privé
R660.00
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