Checkers recipe: Slow-Roasted Lamb Shank Curry


Try this delicious recipe

Preparation: 30 minutes, plus overnight marinating time Cooking: 5 hours


15 ml Ground coriander

15 ml Ground cumin

5 ml Mutton masala

10 ml Paprika

Olive oil a splash

6 x Lamb shanks

30 ml olive oil

2×400g cans Cherry tomatoes

4 Fresh tomatoes, chopped

250ml Red wine

250ml Chicken stock

Saffron threads a pinch

Sea salt and freshly ground    black Pepper, to taste

2 x whole medium chillies, halved

Fresh rosemary a few sprigs

Note: You can use lamb shank or beef for this recipe.


Mix spices in a large bowl and add the olive oil. Mix well.

Rub the spice mix onto the lamb shanks and place into 3 large Ziploc bags and chill overnight. Remove from the fridge at least 30 minutes before cooking

Preheat the oven to 170° C .Heat the oil in a large roasting pan or heavy –based saucepan. Brown the lamb shanks in the oil, turning occasionally to make sure they’re evenly browned, about 5 minutes a side.

Turn off the heat. If you are using a saucepan, transfer the lamb shanks to a large roasting pan. Add the canned and fresh tomatoes, wine and chicken stock.

Place the saffron in a small cup and cover with hot water. When the water colours, add the saffron and water to the pan. Season to taste. Add a good pinch of salt and black pepper.

Give the whole tray a gentle stir and add the chillies and rosemary. Cover with foil or a lid and roast for 3 hours, turning the lamb shanks every hour. Add more water or chicken stock if it gets dry.

Recipe by Chef Suné Niemand