Cooking ‘Fever’ishly Lamb shanks with butternut and orange chutney

2017-12-13 06:02
PHOTO: food24

PHOTO: food24

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INGREDIENTS

•30ml oil

•2 onions, chopped

•4 garlic cloves

•4 lamb shanks

•500ml chicken stock

•3 bay leaves

•30ml oil

•1 onion, chopped

•1 garlic clove, chopped

•5ml curry powder

•200g sweet potato

•200g butternut

•125ml chicken stock

•juice and zest of 1 orange

•salt and pepper

•2 oranges, chopped

•250ml sugar

•250ml orange juice

•1 small onion, chopped

•125ml dried apricots, chopped

•15ml ginger, chopped

•1 star anise

•2,5ml ground cinnamon

•pinch of ground clove

METHOD - 1 HOUR

• Lamb shanks - in a pot, heat the oil and sauté the onions and garlic until soft. Add the shanks and brown. Add the stock and bay leaves and simmer gently for an hour. Add more stock if needed. Cook until the meat falls off the bone.

• Sweet butternut - in a pan over medium heat fry the onions in oil until soft. Stir in the garlic, curry and vegetables. Add the stock and the orange juice and zest. Season with salt and pepper. Simmer for 20 minutes or until the vegetables are soft. Mash and remove from the heat when all the liquid has evaporated.

• Chutney - cook the chutney ingredients in a pot over medium heat for 10 minutes or until thick. Remove the star anise before serving.

- Food24.

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