Slow-braised Curried Lamb Shank and Lentil Soup
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.