Ingredients
- 2 Welsh Lamb shanks
- 125g full fat natural yogurt
- 1 tsp chilli powder
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil
- 2 onions roughly sliced
- 2 sticks cinnamon
- 6 cardamom pods
- 3 cloves
- 4 cm piece fresh ginger, grated
- 4 cloves garlic , grated
- ½ tsp dried chilli flakes
- 2 tbsp tomato puree
- 1 tbsp flour
- 1 tsp turmeric
- 450ml water
210
Cooking Time
10
Prep Time
2
Serves
- In a large bowl place the yogurt, chilli powder, cumin, coriander, turmeric and seasoning and mix well.
- Add the shanks and stir well coating the shanks in the yogurt mixture, cover and refrigerate for at least 3 hours.
- Preheat the oven to 170 oC, 150 C fan gas 3
- Heat the oil in a frying pan. Take the shanks out of the yogurt mix, leaving a lot of the yogurt in the bowl. Fry the shanks until brown all over and then place in a casserole dish.
- In the same frying pan add the onions, cinnamon sticks, cardamom pods, cloves, garlic, chilli and ginger and gently fry for a few minutes.
- Add the flour, turmeric and puree and stir well then add the water, bring to the boil.
- Add the rest of the yogurt mixture and combine well.
- Pour over the shanks, place a lid or foil on the dish and cook slowly for up to 3 hours until the shanks are tender.
- Take the shanks out of the dish and keep warm, remove the cardamom pods and cinnamon sticks and then use a hand blender to make a smooth sauce.
- Return the shanks to the pan to ensure they are piping hot
- Serve with pilaf rice and scatter with pomegranate seeds, flaked almonds and chopped mint.
