Lamb Shank & Lentil Curry



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Its Friday and time for another one of my simple but delicious curries. This one is made using lamb shanks which are amazing and also add a ton of flavour as it slowly blips away. Who’s ready to try this comforting bowl of deliciousness?

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Serves 4

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INGREDIENTS

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4 lamb shanks

Rub

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon medium curry powder

1 teaspoon smoked paprika

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3 onions - chopped into chunks

4 cloves garlic - crushed

2 teaspoons - grated ginger

1 chilli - finely chopped

1 tin tomatoes

300ml stock

100g pre cooked puy Lentils

Coriander to serve.

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Spices

1 teaspoon ground cumin

1 teaspoon turmeric

2 teaspoons medium curry powder

1 teaspoon curry leaves

4-5 cardamom pods

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METHOD

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Preheat the oven to 210 degrees

Rub the lamb in the first set of spices and season with salt and pepper. Add to a heavy based large pan along with the onion. Drizzle with oil and roast for 30 minutes. Remove from the oven and on to a low heat on the hob. Stir in the garlic, chilli and spices and stir for a few minutes. Add the tomatoes and stock and bring to a gentle simmer. Season and taste.

Place a lid on and into the oven lowering the heat to 140 degrees. Cook for 3 hours. Remove from the oven stir in the lentils and place back in the oven without a lid for 1 hour. Sprinkle with coriander and serve with basmati rice.

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