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Slow-braised Curried Lamb Shank and Lentil Soup
By Anjelica Alanne
Slow-braised Curried Lamb Shank and Lentil Soup
In this recipe
Preparation time:
10 mins
Cooking time:
2.5 - 3 hours
  • 2 tablespoons oil
  • 2 lamb shanks
  • 1 brown onion, sliced
  • 1 tablespoon smoky paprika
  • 2 tablespoons tomato paste
  • ½ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
  • 2x 400g cans diced tomato
  • 2 litres vegetable stock or water
  • salt
  • 200g dry red lentils
  • ½ bunch coriander, roughly chopped
  • natural yoghurt, optional, to serve



Heat a large soup pot on high heat. Add the oil and lamb shanks, and cook for a few minutes on each side until golden brown. Remove the lamb shanks from the pot and set aside.

Add the onion to the pot and cook for 3 minutes, stirring occasionally. Add the paprika and tomato paste. Cook for another 3 minutes whilst stirring. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, diced tomato, stock, and a large pinch of salt. Return the lamb shanks to the pan and turn the heat to low. Cook for 2 - 2.5 hours until the lamb is soft.

Add the lentils and cook for a final 20 minutes. Remove from the heat and stir through the coriander. Divide into serving bowls and top with natural yoghurt and fresh coriander to serve.