PF-Curry_2235569b

What you’ll need
2 large onions (400 g)
6 fat cloves garlic
fresh ginger the size of a fat thumb (30 g)
2 kg lamb shanks
seasoned flour
a little sunflower oil
60 g butter
3 Tbs NOMU Masala Rub (which gave a hottish sauce)
400 g tin of whole peeled tomatoes – pressed
400 ml tin of coconut milk
100 ml water
200 ml plain yoghurt
sea salt
generous pinches of NOMU Masala Rub

What you’ll do…
Chop the onion, garlic and ginger finely and keep them separate. Have ready a plate covered thinly with plain white flour and seasoned well with sea salt and freshly milled black pepper.

In a large ovenproof casserole in a thin layer of oil and over medium heat, brown the lamb pieces just dunked in the seasoned flour (shake off the excess) until well coloured all over and set aside on a plate. Do not crowd the casserole, otherwise the lamb will “stew” rather than brown. Be patient, use fewer pieces and get them nicely brown. You should be able to do them in three batches. Set the oven on 180°C. Pour off the excess oil from the casserole and swirl in the butter and in it cook the onions over medium heat until light golden brown. Add the garlic and ginger and cook for a short while. Sprinkle over the NoMu Indian Rub and stir fry for a while to release the flavours from the spices. Add the tomatoes, coconut milk, water and yoghurt. Bring to a simmer, taste and then add salt if required. Return the lamb shanks to the casserole with any juice which might have collected on the plate. Cover and place in the preset oven and leave it untouched for 2 hours.

If you have the time, remove it from the oven, cool and refrigerate overnight. Next day, scrape the fat off the top and place it in a 180°C oven and allow it to cook for a further hour or until tender.

Serve with basmati rice scented with garam masala, cucumber raita, crispy onions, chopped tomato and onion salad and steaming hot naan bread.

Serves 4

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