Ingredients
70g plain yoghurt
2g cumin, ground
2g turmeric
2 g salt
30ml sunflower oil
4 onions , sliced
30g curry powder, madras
8 garlic cloves , grated
20g fresh ginger , grated
220g tin chopped tomatoes
3 whole chillies, dried
5 curry leaves
4 cardamom pods, split
30g lime pickle
300 ml chicken stock
Method
Combine the yoghurt, cumin, turmeric, salt and the lamb shanks into a large mixing bowl, refrigerate over night
Heat oven to 160 °C. Heat the oil in a large casserole dish over medium heat, add the shanks and brown all over for 10 mins, then remove from the dish
Add the onions into the dish and fry for 10 mins until golden brown, stir in the curry powder, garlic and ginger and cook for around 3 minutes
Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hours
Remove the lid and cook for 1 hour – this will help reduce some of the liquid and char any exposed meat
When the lamb is very tender, leave to rest for 30 mins or leave to cool completely
Best served the following day