Recipes PULLED MADRAS LAMB SHANK
PULLED MADRAS LAMB SHANK
There’s nothing to ward of the chill of the winter months quite like slow food. This pulled Madras lamb shank recipe fits the cold weather comfort-food bill perfectly. The aroma of curry spice will fill your kitchen as it cooks low and slow until it’s fall-off-the-bone soft.
- WHAT YOU WILL NEED -
- 1 large onion, finely chopped
- 2 Tbsp vegetable oil
- 2 plump cloves garlic, minced
- 2cm ginger, cut into slices
- 1 Tbsp Cape Herb & Spice MADRAS
- FOR THE SERVING
- 1 red chilli, chopped
- 1 tsp salt
- 2 extra large tomatoes, finely chopped
- Low fat plain yoghurt
- ½ cup tomato puree
- ¾ cup water
- Red onion, finely sliced and pickled in a few tablespoons vinegar with a generous pinch of sugar
- 2 lamb shanks
- METHOD -
Fry the onions over medium heat in vegetable oil until soft. Add the ginger and garlic and fry for a further minute. Add the Cape Herb & Spice Madras Spice along with the rest of the ingredients (excluding the lamb shanks), cover and simmer for ten minutes over low heat.
Brown off the lamb shanks in a non-stick pan in a tablespoon of vegetable oil and place shanks in a large casserole with a tight-fitting lid. Pour over the curry sauce, cover and bake for 3-4 hours in a 160 ˚C oven until the lamb is fall-off-the-bone soft. Use two forks to pull the lamb meat into strands and stir meat into the curry sauce it cooked in. Serve juicy pulled lamb in rotis with cucumber, coriander, pickled red onions and a dollop of yoghurt.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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