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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.