Lamb Shank Curry

This is delicious and pretty foolproof.  The very unauthentic gremolata at the end really lifts the slow-roasted taste into something fresher.

3-4 lamb shanks, or a leg of lamb

4 sliced onions

6 cloves garlic (plus one for the gremolata), sliced

2″ ginger, peeled and grated

2 – 3 chillis

1 tin tomatoes

3 – 4 small potatoes, peeled

The rub:  A teaspoon each of turmeric, paprika and dried ginger

The spices:  8 cardamom pods, 2 teaspoons cumin seeds, dry-fried and ground, plus a teaspoon of turmeric

The gremolata:  grated zest of one lemon, one clove of garlic, a small bunch of fresh coriander, all roughly chopped

Cut the flabby fat away from the lamb and discard, then score the meat deeply with a sharp knife.  Rub all over with your ‘rub’, place in a large, lidded casserole, then put it to one side to bring to room temperature.

Fry the onions in a little oil with some salt, the garlic, the fresh ginger and the chillis.  When it’s starting to colour, push it to one side, then put your lamb into the frying pan for 1 – 2 minutes to brown gently on both sides.  Put the lamb back into your casserole dish.

Now add your spices to the onion mix and fry for about a minute before adding a tin of tomatoes and a tin of water.  Bring to a simmer, then pour into the casserole dish with the lamb.  Add a few potatoes.

Cook in a medium oven for 2 – 4 hours, depending on the size of your piece of meat.  Check and stir every 40 minutes or so and add more water if necessary.  When the meat is falling off the bone, stir in a little of the gremolata and sprinkle the rest on top.

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