Serves 4
This curry is best made in two stages. First the meat is simmered until tender, then the sauce and spice blend are added.
Recipe Category

You will need

3 lamb shanks (±1.2 – 1.5 kg), cut into 5 cm lengths
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 onions, sliced into half rings
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
1 ½ – 2 cups (375 – 500 ml) hot water

½ t (2.5 ml) coriander, ground
¼ t (1.25 ml) cloves, ground
1 t (5 ml) cardamon seeds, crushed
1 t (5 ml) fennel seeds
1 T (15 ml) fresh turmeric root, grated *
2 T (30 ml) canola oil
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
2 fresh chillies, sliced
4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
4 – 5 medium potatoes, cut into quarters
4 curry leaves (optional)

*Replace fresh turmeric root with ½ t (2.5 ml) ground turmeric

pomegranate pearls
fresh coriander
fresh curry leaves


Adjust the oven rack to one shelf below the middle position and preheat the oven to 160°C.

Season the lamb all over with Garlic Pepper Seasoning and place in an even layer in a medium large heavy based casserole or saucepan. (No need to brown)

Top with sliced onions pre-seasoned with Green Onion Seasoning.

Dissolve Stock Powder in hot water and pour over.

Cover with a tight-fitting lid. Place in the oven for 1 ½ hours.

In the meantime, activate the spices to wake up the flavours by mixing them in a 500 ml – 1 litre pyrex measuring jug with the oil. Microwave for ±30 seconds.

Stir in the Butter Chicken Sauce, fresh chillies and Tomato Pesto.

Add the potatoes and curry leaves to the pot, pour over sauce/spice mixture

Stir to blend the lamb, potatoes and sauce.

Cover with a lid and cook for a further 35 – 45 minutes until potatoes are tender.

Garnish with pomegranate pearls, fresh coriander or curry leaves.

Serve with rice and sambals.