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ROASTED LAMB SHANKS WITH CREAMY SAMP AND DURBAN CURRY CHAKALAKA

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 150g butter
  • 10 small onions, quartered lengthways
  • 5 lamb shanks
  • 500ml red wine
  • 1 x KNORR Lamb & Rosemary Gravy
  • 1 x KNORR Brown Onion Gravy
  • 2 x 400g tins whole peeled tomatoes
  • salt and ground black pepper
  • 200g Calamata olives, drained
  • 625ml quick-cooking white samp
  • 250ml milk
  • 1 KNORR Sour Cream and Chives Potato Bake
  • 250ml grated Cheddar
  • 30ml vegetable oil
  • 1 onion, chopped
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 4 large carrots, cut into fine strips
  • 250ml sundried tomatoes
  • 1 x 400g tin baked beans in tomato sauce
  • 30ml sugar
  • 1 KNORR Mild Durban Curry Dry Cook-in-Sauce
  • a handful of chopped chives, to garnish the samp
  • fresh herbs, to garnish the lamb