70g plain yoghurt

2g cumin, ground

2g turmeric

2 g salt

lamb shanks

30ml sunflower oil

onions , sliced

30g curry powder, madras

garlic cloves , grated

20g fresh ginger , grated

220g tin chopped tomatoes

whole chillies, dried

5 curry leaves

4 cardamom pods, split

30g lime pickle

300 ml chicken stock




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