Ingredients

Marinade for 24 hours
15 lamb shanks
150g root ginger, roughly chopped
35g chilli flakes
35g cardamom pods, toasted and crushed
5g ground turmeric
50g ground cumin
50g ground coriander
Pinch of salt
Oil
Garam Masala (this makes plenty)
8 tablespoons coriander seeds
4 tablespoons cumin seeds
2 tablespoon whole black peppercorns
4 teaspoons cardamom seeds (measure after removing pods)
8 x 3 inch pieces cinnamon stick
2 teaspoon whole cloves
2 whole nutmegs
Roast separately coriander, pepper, cumin, cardamom, cinnamon and cloves. Blend and add grated nutmeg.

Method

To cook
6 dessert sp cumin seeds
15 red chillies, brunoised
450g, root ginger, bruniosed
1 head of garlic, finely chopped
9 onions, diced
8 dessert sp garam masala
4 dessert sp tomato paste
10 plum tomatoes cut into 1/8’s
2 tins chopped tomatoes (A10)
4 bay leaves
300g chick peas, soaked overnight and boiled for 5 minutes, drained.
Coriander stalks
1) Remove the lamb shanks from the marinade and brown all over in a hot pan. The marinade can now be discarded and the sealed lamb shanks put to one side.
2) Heat a generous amount of oil in a large thick bottomed saucepan. Add the cumin seeds and lightly toast to infuse the oil, approx 3-5 mins.
3) Add the garlic, chilli and ginger and sweat for a couple more minutes before adding the onions and lightly browning them.
4) Add the garam masala and cook for approximately 2-3 minutes to release the flavours. Add the tomato paste and cook out for another 5 minutes before adding the fresh and chopped tomatoes.
5) Bring to be boil and add the bay leaves and lamb shanks, bring back to the boil, then add the chick peas, coriander stalks and a good pinch of salt.
6) Braise for 21/2 to 3 hours, until the meat is tender and falling off the bone.
7) Remove from the oven and let rest in the sauce for 45 minutes and skim off the fat that rises to the top.
8) Remove the shanks from the sauce and reduce if needed. Add chopped fresh coriander to serve.

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