Masala lamb shanks

• porsi: 8

Bahan-bahan

8 lamb shanks, weighing approx. 1.2kg in total

1 tbsp ground turmeric

3cm piece of fresh ginger, grated

3 garlic cloves, crushed

Sea salt

2 tbsp extra-virgin olive oil

1 bay leaf

1 cinnamon stick

5 cloves

6 cardamom pods, bashed

450g onions, sliced

1 x 400g tin of chopped tomatoes

1-2 tsp honey

2 tsp freshly roasted and ground cumin

3 tsp freshly roasted and ground coriander

2-3 green chillies, halved

1 x 400ml tin of coconut milk

8 large potatoes, peeled and halved

Lots of fresh coriander sprigs, to serve

For the masala paste:

25g desiccated coconut

1½ tbsp coriander seeds

2 tbsp poppy seeds

1 tbsp fennel seeds

½ tbsp freshly ground black pepper

2-3 red chillies, finely chopped

For the mint yoghurt:

4 tbsp mint, chopped

300ml natural yoghurt

Sea salt and a little honey, to taste

Petunjuk

1 Put the Iamb shanks into a 27-29cm (4.1-4.7-litre) casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx. 2.4 litres) and bring slowly to the boil. Reduce the heat, cover with a lid,and simmer gently for two hours or until the meat is tender.

2 Meanwhile, grind the ingredients for the masala paste in a spice grinder or pestle and mortar, and set aside until needed. Once the Iamb shanks are cooked, remove them carefully from the pan and keep warm. Pour all of the cooking liquid into a separate pan and set aside.

3 Return the casserole to a low heat with the extra virgin olive oil. Add the bay leaf, cinnamon, cloves and cardamom and stir-fry for 1-2 minutes. Add the onion and fry for 5-6 minutes until it starts to soften. Add the chopped tomatoes and honey and cook for five minutes. Sprinkle in the ground cumin and coriander, add the green chillies and cook for three minutes.

4 Finally stir in the masala paste and coconut milk and bring slowly to the boil. Taste and add salt, if necessary.

5 Return the cooked lamb shanks to the pan and pour in enough of the cooking liquid to come halfway up the shanks. Bring to the boil, cover with a lid and simmer gently for

10 minutes, turning the shanks several times during the cooking time.Add the potatoes to the pan, replace the lid and cook for

20 minutes or until the potatoes are fully cooked and the lamb is almost falling off the bones. Season to taste.

6 To make the mint yoghurt, stir the chopped mint into the yoghurt and season to taste with salt and honey.

7 Sprinkle the casserole with lots of fresh coriander and serve with the mint yoghurt.