2 days ago
Cape Malay curried lamb shanks with Spier 21 Gables Pinotage
This simple recipe will fill your kitchen with the most comforting and fragrant aroma of a true Cape Malay curry. The shanks are braised in the oven without a lid and will develop ample roasted colour and flavour. If you prefer a creamier and saucier end result, stir in some coconut milk or plain yoghurt towards the end.
This aromatic dish pairs beautifully with our Spier 21 Gables Pinotage, a South African gem gaining well-deserved appreciation. The wine's deep ruby red colour hints at its complexity, while its nose of violets, ripe blackberries, and cherries complements the curry's rich spices. The Pinotage's full-bodied style and velvety tannins stand up perfectly to the tender lamb, creating an opulent finish that enhances the dish's depth. Recipe compliments of Spier Wine Farm.
Ingredients
45 ml vegetable oil
1 onion, finely chopped
2 cinnamon sticks
6 whole cloves
30 ml garam masala or roasted masala
15 ml fennel seeds
5 ml ground cumin
5 ml ground turmeric
5 ml ground coriander
6 cardamom pods, bruised
3 cloves garlic, finely grated
30 ml (2 tablespoons) fresh ginger, finely grated
30 ml (2 tablespoons) tomato purée
1 tin chopped tomatoes
1 teaspoon sugar
500 ml hot water
Salt and pepper
4 whole medium lamb shanks
Method
Preheat the oven to 180°C. In a large, wide, heavy-based ovenproof pot or casserole dish (30cm works well) that can fit four shanks in a single layer, heat the oil over medium heat on the hob. Add the onions, cinnamon sticks and cloves, and fry until the onions are soft and translucent. Add the garam masala, fennel seeds, cumin, turmeric, coriander, cardamom, garlic and ginger and fry for 1-2 minutes, stirring. Add the tomato purée, chopped tomatoes, sugar and water, stir to combine and season with salt and pepper. Season the shanks with salt and pepper, then add them to the pot (no need to brown them first). Spoon some sauce over the shanks, bring to a simmer, then cover with a lid (or foil) and transfer the pot to the oven. Braise for 1 hour. Remove the pot from the oven, turn the meat over using tongs, remove the lid, spoon more sauce over the meat and return to the oven for another 1 to 1½ hours. Test to see if the meat is almost falling from the bone. If it still needs some time, replace the lid and braise in the oven for another 15-30 minutes until very tender. Serve hot with cooked rice or warm rotis and sambals such as spiced minted raita, tomato and red onion salsa, and fresh coriander leaves.
