Lamb Shank Curry
I adore cooking curry for family and all my loved ones! It is rich, heart-warming and giving at a time of year when the rain and grey clouds in the Cape can sometimes get the better of you. I have added my own personal favourite ingredients to this dish using lamb shank and the addition of roasted quinces. The fragrant fruit adds a lovely dimension and taste profile to this curry. I urge you to follow my guidelines but a curry comes into its full when the cook adds his own special touches of love. Think about the people you are serving it to whilst chopping and cooking away, it all seeps in and affects the taste and experience. We pair the curry with one of my favourite red blends the KWV Cathedral Cellar Triptych which has a wonderful wide taste profile and gently snuggles up to this winter warming dish!
Servings Prep Time
8-10 30min
Cook Time
2Hours
Servings Prep Time
8-10 30min
Cook Time
2Hours
Ingredients
  • 4 large lamb shanks on the bone
  • 10 Du Toit shallots halved skin on
  • 6 Fresh bay leaves
  • Bunch of curry leaves
  • 500g of baby carrots
  • 3liters or prepared chicken stock
  • 10 chopped and diced Du Toit shallots
  • 75ml of Willowcreek 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
  • 2tins coconut cream
Instructions
  1. Some effort Oven: 180 degrees Celsius
  2. Place the lamb shanks in a large, deep oven proof dish and add the shallots, bay leaves, curry leaves, carrots and cover with the chicken stock and tightly cover with heavy duty foil. Place into a hot 200 degree oven for 45 minutes then turn down the heat to 160 degrees and bake for at least 90 min
  3. Remove the meat from the oven – it should jus be falling off the bone. Strain the liquid and reduce to about 500 ml of stock. Save the carrots for later
  4. In a a large pot fry the chopped shallots with the olive oil till golden brown then add the quinces and fry until golden in colour
  5. Quickly add the garlic, turmeric, ginger followed by the masala, curry spice and coriander seeds. Fry and stir for about 5 minutes until well combined and heated through.
  6. Add the sliced peppers, apricots, apricot jam, spring onions and stir through.
  7. Now cover the curry mix with the reduced stock and coconut milk and bring to 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
  8. Serve the curry with rice, sambals and chutney