indian-style slow-cooked lamb shanks
with crispy onions
- ⅓ cup (80ml) ghee (clarified butter)
- 6 x 280g lamb shanks, trimmed
- 2 sticks cinnamon
- 8 cardamom pods, bruised
- 400g can chopped tomatoes
- 2 cups (500ml) vegetable stock
- 1 onion, thinly sliced into rounds
- 2 tablespoons plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- dried chilli flakes, to serve
- 1 teaspoon dried mint leaves
- fresh mint leaves and pappadums, to serve
- natural Greek-style (thick) yoghurt, to serve
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds
- 1½ teaspoons ground turmeric
- 2 teaspoons ground paprika
- 4 cloves garlic
- 4cm-piece (20g) fresh ginger, chopped
- 4 whole dried chillies
- 1 eschalot (French shallot), chopped
- Preheat oven to 200°C (400°F). To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger, chillies and eschalot, and process until finely ground. Set aside.
- Heat 2 tablespoons of the ghee in a large frying pan. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove and set aside. Add the curry paste to the pan and cook for 3 minutes. Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Place the mixture in a deep-sided roasting tray, add the shanks, cover tightly with aluminium foil and cook for 2 hours, turning halfway.
- While the lamb is cooking, heat the remaining ghee in a large non-stick frying pan over high heat. Place the onion, flour and salt in a medium bowl and toss well to coat. In two batches, place the onion in the pan and cook, turning, for 4 minutes or until dark, golden and crisp. Remove with a slotted spoon and set aside. Sprinkle the lamb with chilli and dried mint. Serve with the crispy onions, fresh mint, pappadums and yoghurt. Serves 6.
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