Lamb Shank Curry

Ingredients

Serves 4

• 4 lamb shanks

• 2 medium onions

• 3 garlic cloves

• 1 inch fresh ginger

• 4 tsp ground fenugreek

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp chilli powder

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• 1 tbsp tamarind paste

• 2 400g tins plum tomatoes

• 400ml beef stock

• 4 tbsp vegetable oil

• 4 tbsp greek yoghurt

• 1 handful fresh chopped coriander

• salt and pepper

Method

First off remove any packaging from the lamb shanks then rub in plenty of salt and pepper. In a hob and oven proof casserole dish large enough to hold all 4 lamb shanks pour in 2 tbsp of the vegetable oil and sear the shanks on all sides until browned and the skin starts to crisp. If you don't have one use a large saucepan and you can transfer it to a casserole dish later.

Once they have browned off remove the shanks and then roughly chop the onions, garlic and ginger. Sweat the onions for 10 minutes in 2 tbsp oil on a low heat stirring occasionally to pick up any left over bits that stuck to the pan when browning the meat. Then add in the garlic and ginger and continue to sweat for 2 minutes until starting to soften.

Now add the dry spices, the fenugreek, coriander, cumin, cinnamon and turmeric. Keep stirring to stop them burning to the bottom for 30 seconds until the fragrances are being released. Then pour in the tomatoes, stock and tamarind paste stirring to mix it all together.

Bring this up to a simmer, then if you need to transfer to an oven proof casserole dish do this now. Now lay the lamb shanks in the sauce and nestle them in so that the sauce almost covers the top of the shanks. If it doesn't just add in some boiling water until it does.

Transfer to an oven at 160c or 320f for 3 hours turning once halfway through.

Once done, very carefully as they should be almost falling apart, remove the shanks to a plate to rest and finish of the sauce by blending with the greek yoghurt until smooth. Scatter in the chopped coriander then plate up a shank each and pour over the lovely silky curry sauce.

Serve with your choice of rice or naans, it also goes great with bombay potatoes.