Try this Lamb Shank Curry with Spinach as a Sunday lunch.
2-3 lamb shanks, cut into 5 cm lengths (+- 700 g)
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 onions, roughly chopped
2 cups (500 ml) hot water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
4 T (60 ml) Ina Paarman’s Sundried Tomato Pesto
1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
1/2 cup (125 ml) fresh or fat reduced (pouring) cream
1 bunch fresh spinach, finely sliced
1 T (15ml) Ina Paarman’s Coriander Pesto
fresh coriander to garnish
Season the lamb with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat on top of the onion add hot water and stock powder. Cover with a tight fitting lid and simmer very slowly until the meat is ‘coming away from the bone’ tender. It will take about 2-2.5 hours. Add the potato cubes and Tomato Pesto about 20 minutes before the meat is completely soft.
Add the Tikka Sauce and cream, stir through and bring to the boil. Place the well washed and shredded spinach on top of the meat, cover with the lid and allow the spinach to wilt – it will take only about 4 minutes. Stir in Coriander Pesto and use the fresh coriander as a garnish. Serve with Basmati rice and sambals.
By: Ina Paarman