Serves 4
This curry is best made in two stages. First the meat is simmered until tender, then the aromatic sauce 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
1 T (15 ml) Ina Paarman’s Chicken Stock Powder
1 ½  cups (375 ml) hot water
1 x 250 ml Ina Paarman’s Durban Curry Cook-In Sauce
4 medium potatoes, cubed and par-cooked for 10 – 12 minutes


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.

Add Durban Curry Cook-In Sauce.

Add the par-boiled potatoes.

Stir to blend the lamb, potatoes and sauce.

Cover with a lid and cook for a further 15 – 20 minutes until potatoes are completely tender.

Garnish with fresh coriander or curry leaves.

Serve with rice and sambal salads.