Curried lamb shanks

Method

1. Set the oven to180°C/gas 4. Heat the oil in a large casserole; add the onions and fry for a couple of minutes, until lightly browned.

2. Now add the remaining ingredients, with the exception of the shanks, tomato puree and liquids and cook for 2 to 3 minutes

3. Season the shanks with salt and black pepper and roll around the pan, to coat in the spice mix. Fry until lightly browned all over.

4. Add the stock and puree, and bring up to the simmer.

5. Cover, transfer to the oven cook for about 1 hour 15 minutes.

6. Remove from the oven and place over a gentle heat on the hob.

7. Add the coconut and simmer gently for a further 15 minutes.

8. Serve immediately with plain boiled rice.

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Ingredients

Ingredients

2 tbsp corn or peanut oil
2 Onions, cut into 6
1 tsp ground cinnamon
2 tsp black cumin seeds
3 garlic clove, sliced
3 green chilli peppers, sliced (with seeds)
1 tbsp hot curry powder
1/2 tsp Turmeric
1/2 tsp Cloves
1 tbsp brown sugar
1 knob of fresh ginger root (2cm), grated
2 Tomatoes, chopped
1 lime, using the zest and juice
salt and fresh ground black pepper
4 lamb shanks, ach 300g, trimmed
50ml water or stock
1 tbsp tomato purée
75ml canned coconut cream

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