Makes: 2 Lamb Shanks
Prep Time: 20 Mins
Cook time: 2-3 Hours
Things you need:
Lamb
2 Lamb Shanks
2-4 Tbsp Olive oil
5g - 1 Tbsp Ground Coriander powder
2 Cinnamon sticks
2 Cardamom pods crushed
3 Cloves
1 Medium onion sliced
1 Tbsp - 15g Ginger paste
1 Tbsp - 15g Garlic paste
1/2 Tsp - 1g Turmeric powder
1/2 Tsp - 1g Red chilli powder
1 Tsp - 3g Ground cumin powder
1 Tbsp Dried Methi leaves (fenugreek)
50g Yoghurt Plain
2 Roma tomatoes diced (ripe)
Salt to taste
2 Tbsp Coriander leaves (chopped) to garnish
1 Tbsp Garam masala to garnish
Steps
Season lamb with salt and pepper. Sear lightly in a pan with a couple spoons of oil as per the video and set aside in the fridge until later.
Then get a pot big enough to fit in your lamb shanks. Add 2 tbsps of your oil. Saute the cloves, cinnamon and cardamom pods in the oil for 30 seconds over a low heat. Then add the onions and saute until golden brown. You can increase the heat just make sure it doesn't burn. Add more oil if you need to.
Add the garlic and ginger pastes and scrape off any brown bits from the bottom of the pan. Saute for a couple of minutes over low.
Add the turmeric, chilli, cumin and coriander powders, methi leaves and saute for a 1 min on low.
Then add the yoghurt, mix through cover and simmer on low for 5 mins.
Add the tomatoes, mix through cover and simmer on low again until some oil breaks to the top.
Add your lamb back in at this stage and add enough hot water to cover. Bring up to the boil then turn down to a simmer. Cover the pan with a lid and simmer for 2-3 hours or until the lamb is tender and almost falling off the bone.
Take out the lamb set aside.
Strain your cooking liquid and discard the cinnamon sticks, cardamom and cloves. Return the rest back into the cooking liquid (tomatoes, onions etc). Blitz all the cooking liquid and return it back to the saucepan. (Alternatively just reduce the cooking liquid without straining)
Reduce by 2/3's or to desired amount. Then place your lamb back into the sauce. Baste it as per the video. Cover and simmer the lamb for 10-15 mins until piping hot. Taste the sauce and add salt to taste.
Garnish the lamb with the chopped coriander leaf and garam masala. Serve with basmati rice.
Tips
If you don't want a smooth sauce you can just reduce the cooking liquid to the right consistency but I highly recommend straining and blitzing it all up as per the video.
You can make the lamb and sauce a day in advance. The flavours are even more pronounced the next day.
You can use different cuts of lamb like neck and shoulder. Just adjust the amount of liquid you use.
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