Recipes

Curried Lamb Shanks With Kalamata Olives And Prunes

Ingredients

• 1 packet (40g) Andreas Curry Magic – flavour with or without fire.
• 6 lamb shanks (fat trimmed)

• 3 tablespoons butter
• 1/3 cup flour
• 2 large carrots dices
• 3 sticks celery diced
• 1 large onion diced
• 1 large leak diced
• 2 fresh bay leaves
• 1 cup (approx 200g) pitted prunes
• 1 cup (approx 120g) pitted spiced kalamata olives
• ½ lemon
• 1 table spoon stock powder
• ¼ teaspoon each of salt, pepper and mixed herbs
• 2x400g crushed tinned tomatoes
• 1 ½ cans (300g) water

• Garnish with coriander / parsley & lemon zest
• Serve with Wasabi & two potatoe mash

Preparation

1. Coat the shanks well in flour pepper salt and herbs and fry till brown in butter. Remove and drain on absorbent paper.
2. Fry carrots onions leaks and celery till golden brown. Add Andreas Curry magic and fry for one minute.
3. Add bay leaves tinned tomatoes, water, stock powder, lemon, prunes and olives, stir well.
4. Add lamb shanks. With lid on, gently bring to the boil, reduce heat and simmer for one hour, turn shanks over and simmer for a further one hour till meat is very tender.

5. Soak up excess oil by placing a few sheets of absorbent paper towel on top of shanks. Gently remove oil soaked paper towel and discard.
6. Garnish shanks with parsley coriander and lemon zest.

Wasabi And Two Potato Mash

1. Wash and peel three large potatoes and one large red sweet potato.
2. Place in a steamer and steam till soft. Mash potatoes with milk, butter, pepper salt and a good table spoon of wasabi. Then add a cup of frozen peas that have been in boiling water to thaw, drain and fold in gently with a fork.