Pork Shank & Lamb Tongue Curry

Serves 4 – 6 people


  • 1kg Fresh Pork shank( cleaned and cut into 3 – 4cm thick pieces)
  • 300g(2) Fresh Pork knuckles (DECENTLY cleaned) and cut up into 3cm pieces
  • 6–10 Fresh Lamb tongues( cleaned, but skin on)
  • 1 Large onion chopped
  • 4 Large potato’s, peeled and cut into medium size blocks
  • 6 Medium sized carrots, peeled and cut into rings
  • 550ml Warm water
  • 200ml Cold pressed, extra virgin olive oil( for frying)
  • 50ml Brown Grape vinegar
  • 50g Fresh lemongrass stalks
  • 1Fresh clove garlic
  • 1 Fresh Ginger(about 7cm long)
  • 10ml Ground Cumin powder
  • 10ml Rajah medium curry
  • 10ml Garum marsala
  • 1 Fresh Coriander( for cooking and garnishing)
  • 4 Fresh Curry leaves
  • Salt
  • Black pepper(fresh in grinder)
  • 250ml Tastic long grain parboiled rice or
  • 500g Iwisa maize meal


  1. Francois Kotse

    Heat 150ml olive oil in cast iron pot (Le Creuset) – for stove top or in a no 3 “Black’ cast iron pot over prepared coals if doing over open fire.
  2. Fry (sauté) the chopped onion till translucent (not brown).
  3. Add the powders and fry for 1 minute.
  4. Add the pork shank knuckles and brown.
  5. Then add the chopped garlic, chopped lemongrass stalks, some chopped coriander and grated ginger.
  6. Fry for 2 minutes.
  7. Add the warm water and curry leaves and simmer for 35 minutes.
  8. Then add the lamb tongues, season with salt, freshly ground black pepper and simmer for another 35 minutes.
  9. Start preparing the rice or “stywe pap” when tongues were added.
  10. Once cooking time is done (test the tongues to see if soft), dish up on rice or stywe pap and garnish with some fresh coriander