Lamb shin & date curry with hubbard squash

Succulent lamb in a chili-date sauce with sweet potato and Hubbard squash, topped with pistachios & parsley.

Lamb shin and date curry
INGREDIENTS 

  • 1kg deboned lamb shin, cut into even bite-sized pieces
  • 1tsp sea salt
  • 1tsp black pepper
  • 4tblsp olive oil
  • 2tsp fennel seeds
  • 1tsp chili powder
  • 2tsp mustard seeds
  • 3tsp date paste
  • 1½l chicken stock
  • 1cup sweet potato pieces
  • 1cup Hubbard squash pieces
  • ½ cup pistachios, roughly chopped
  • ¼ cup chopped parsley
  • 1tsp black pepper

METHOD

Season the lamb with salt and pepper.

Heat the oil in a heavy-based pan and sear the lamb in the pan on a medium-high heat until the meat is evenly golden.

Add the fennel seeds, chili powder and mustard seeds and cook with the meat for about 2 minutes.

Add the date paste and pour in the chicken stock. Cover with a lid and simmer on medium-low heat for about 1 hour.

In a separate pot, simmer the squash and sweet potato until three-quarters cooked. Strain and add to the lamb when the meat is already very soft.

Continue to cook until the squash and sweet potato are soft. Check seasoning.

To serve, pile the lamb on a large, warmed platter and top with the pistachios, parsley and black pepper

Recipe courtesy of Chef Reuben Riffel, restaurant owner of Reuben’s at One&Only, Cape Town.

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