Cape Malay Curry Lamb Shanks

Cape Malay Curry Lamb Shanks
An extremely delicious, tender, juicy braise with finger-licking sticky bones to chew at the end. Enjoyment guaranteed when using the sensational flavours of Afrikoz Spices SOUTH blend. The aromas from the kitchen will have your family salivating to eat this meal.
Cuisine: African
Recipe type: Dinner
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 tbsp extra virgin olive oil
  • 2 frenched lamb shanks (if not frenched but partially chopped, cut in half for better presentation)
  • 1 medium onion chopped
  • 2 garlic cloves peeled & chopped
  • Afrikoz Spices SOUTH blend, 1 tsp (mild-warm) or 2 tsp (warm to hot)
  • 1 large parsnip quartered on large end & sliced
  • 1 tbsp fruit chutney
  • 4 cups beef stock heated
  • 1 cup rice
  • Sambal ingredients: 1 tomato, 4cm chunk cucumber, 4cm chunk capsicum all chopped in fairly small pieces. 4 tbsp greek yoghurt & 2 naan or pita breads.
  • 1-2 tsp cornflour
  • parsley chopped
  1. Trim the shanks of excess fat and the fine silvery sinew.
  2. In a saucepan over high heat add 1 tbsp oil and sear the lamb shanks turning until brown.
  3. Remove from pan and drain on paper towels.
  4. Add onion & garlic and cook for a minute stirring.
  5. Turn heat down to medium and add the desired quantity of Afrikoz Spices SOUTH blend & stir into the onions.
  6. Add a large splash of stock and stir making sure to scrape the caramelised bits off the bottom of the pot.
  7. Add the lamb shanks back into the pot.
  8. Pour in enough stock to just cover the shanks.
  9. Add the parsnips & chutney then bring to the boil.
  10. Cover & reduce heat to a low simmer & cook for 1.25 hrs or until really tender.
  11. Boil or steam rice the way you prefer to. (If you didn't use all the stock & you're cooking the rice in water, use the rest of the stock here).
  12. While the rice is cooking, chop up some cooling sambal like tomato, cucumber, onion, capsicum or celery. Add Greek yoghurt to a small bowl. Heat any naan or pita bread in the microwave for 30 seconds or under the grill.
  13. Just before the rice is ready, remove the lamb shanks from the pot & serve onto plates.
  14. Combine the cornflour & some water to make a runny paste & tip bit-by-bit into the sauce in the pot, stirring continually to thicken to your desired consistency. (1 tsp should be enough).
  15. Drain the rice when cooked & serve rice onto plates (moulding the rice looks good).
  16. Pour half the sauce over each shank making sure to use it all.
  17. Sprinkle with the parsley garnish & serve.
Like any slow-cooked meal, you can substitute or make changes as desired to suit your tastes. If you want to clean the vegetable tray out in your fridge, you can add other vegies like celery, carrot etc. Instead of naan bread, you could also use pappadums for some crispy texture. Be prepared for lots of good comments from your family/guests when you serve them this meal... It's absolutely delicious! 🙂

Eva Browne-Paterson lives on Keswick Island in the Whitsundays, and loves having dinner parties with her friends.