Springbok shank curry with cucumber raita

Goat’s meat is a popular choice for many curries in parts of India, and often when we see a reference to an Indian mutton curry, it’s goat’s meat, not sheep (mutton) that is being referred to.

When I found myself with a pair of springbok shanks, I decided to treat them as (goat) mutton, even though they were neither goat nor sheep. But the texture of the meat on a springbok shank is very similar to that of a goat, or for that matter even a lamb shank.

I started with ghee and simmered a range of seeds and other spices until the seeds started to pop, then built the curry up from there.

It needs plenty of time to cook, as this meat stays tough for a long time. Set aside at the very least three hours, and even more — four, or even five — would not be amiss.

Tony’s springbok shank curry

(Serves 2, multiply as needed if feeding more)

Ingredients

2 springbok shanks

1 medium white onion, chopped

3 Tbsp ghee

3 garlic cloves, finely chopped

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp yellow mustard seeds

1 tsp fenugreek seeds

8 cardamom pods

1 or 2 Tbsp masala (such as garam or another of your choice)

1 tsp chilli powder (optional)

1 x 400g can of chopped tomatoes

1 x 400g can of water (just use the tomato tin)

Salt to taste (be quite generous)

Rice, cooked to the packet instructions

Cucumber raita, to serve:

1 cup diced cucumber

2 heaped Tbsp plain yoghurt

2 Tbsp apple cider vinegar

Salt and black pepper to taste

1 Tbsp chopped coriander

Method

In a large, heavy pot, melt the ghee on a low heat and add all the spices. Simmer gently until the seeds start to make their popping music.

Add the onion and garlic, stir and simmer until the onion has softened.

Add the shanks and roll them around in the onion and spices until well coated. Let them cook for 5 minutes, turning them over as you go.

Add the tomatoes and a can of cold water, and stir in the masala and chilli powder, if using. Salt fairly well.

Bring to a boil, reduce to a simmer, and cook at a modest bubbler for at least 3 hours or until the meat is tender.

Before they’re done, make as much rice as you need, and chop some coriander leaves to use as a garnish.

Mix the cucumber raita ingredients together in a small bowl.

Serve with rice, garnished with coriander, and some raita alongside. DM

Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.

Follow Tony Jackman on Instagram @tony_jackman_cooks.

This dish is photographed on a plate by Mervyn Gers Ceramics.