Recipes

Ingredients

• 8 organic lamb shanks
• plain flour for dusting
• 2 tablespoons peanut oil
• 1 medium organic brown onion, chopped finely
• 2 cloves organic garlic, crushed
• Half cup Ozganics Rogan Josh curry paste
• 2 cups water
• 400gm can Amato tomatoes
• 1 teaspoon Rapadura sugar
• 2 cups beef stock
• 400gm organic cauliflower, chopped
• 400gm organic butternut pumpkin, chopped coarsely
• 3/4 cup organic red lentils
• 1/4 cup coarsely chopped fresh coriander leaves
• salt to taste

Preparation

Toss the lamb in flour, shake away excess. Heat the oil in a large pan, cook lamb in batches until browned all over and remove lamb from pan. Add onion and garlic to the same pan, cook, stirring until it is soft. Add the curry paste and cook stirring until fragrant. Return the lamb to the pan with water, undrained crushed tomatoes, sugar and stock Bring to the boil then simmer, covered for 90 minutes Add the cauliflower to the curry with the pumpkin and simmer covered for 15 minutes. Stir in the lentils and simmer covered for about 10 minutes or until they are tender Stir in the coriander and salt to taste Serve with oven-roasted potatoes, rice or roti bread.