With a fragrant combination of herbs and spices, this one-pot lamb curry will melt in your mouth and fill your kitchen with irresistible aromas. Lovingly created by Annabel Langbein.
What you need
1 cup De Winkel All Natural Plain Unsweetened Yoghurt
5 cloves crushed garlic
2 Tbsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cardamom
1 tsp salt
Ground black pepper, to taste
1 Tbsp soft brown sugar
6 lamb shanks
¼ tsp chilli flakes
¼ cup cornflour
1 cup chicken stock
Dollop of De Winkel All Natural Plain Unsweetened yoghurt
¼ cup chopped coriander leaves
Here's how it's done
Preheat oven to 150˚C fanbake.
Combine yoghurt, garlic, ginger, cumin, turmeric, cardamom, salt, pepper and sugar in a heavy-based casserole dish that is safe to use on the stovetop.
Add lamb and turn to coat in yoghurt mixture. Sprinkle with chilli flakes.
Cover and cook for 4 hours until tender, then transfer lamb to a serving plate and cover with foil to keep warm.
To make the sauce, skim off and discard fat from cooking liquid. Stir cornflour into the chicken stock, add to the casserole dish and simmer on the stovetop over a medium heat until lightly thickened (about 10 minutes). If desired blitz the sauce with a hand wand blender.
Serve the lamb with rice and sauce and garnish with yoghurt and coriander.
If you’re lucky enough to have any leftovers the next day, serve in roti with salad.