You will need
500 g lamb shank or neck slices or ribs, cut into 5 cm lengths
2 T (30 ml) oil
1 T (15 ml) butter
2 onions, chopped
3 large carrots, sliced into rings
3 ribs of celery, finely sliced
1 t (5 ml) Ina Paarman’s Masala Spice
2 T (30 ml) mild curry powder
½ cup (125 ml) flour
8 cups (2 litres) hot water
5 T (75 ml) Ina Paarman’s Vegetable Stock Powder
4 potatoes, thickly sliced
juice of ½ lemon
1 t (5 ml) sugar
Ina Paarman’s Chilli & Garlic Seasoning to taste
½ cup (125 ml) fresh cream or coconut milk
fresh parsley, chopped
Brown the cubed meat in the oil and butter. Remove the meat to a plate. Using the same saucepan add the vegetables and Masala Spice and stir-fry until the onions are limp and well-glazed. Add the curry powder, continuing to stir-fry to develop the flavours of the spices. Add the flour, mixing in well to prevent lumps. Stir in the hot water and Stock Powder. Bring to the boil and add the browned meat.
Simmer gently for about 2 hours until the meat is very tender. Taste, then adjust the flavour with lemon juice, sugar, and more Seasoning. Stir in the cream and garnish with chopped parsley just before serving for extra colour.
Excellent if made a day in advance.