Lamb Shank Madras

Serves 2

A Valentines meal worth remembering 😊

Ingredients:

4tbsp Double cream plain yoghurt

1tbsp ground cumin

1tsp turmeric

3 lamb shanks

2tbsp olive oil

4 onions (chopped)

1tbsp Durban curry powder

1tbsp Garam masala

1tsp ground ginger

4 garlic cloves (crushed)

4 tomatoes (diced and chopped)

3 whole chillies(chopped)

5 curry leaves

300ml beef stock

1tbsp flour

Sweet potato mash (to serve)                   

Method:

Place lamb shanks in a ziplock bag. Add yoghurt, turmeric and cumin. Seal the bag and mix together so that shanks are covered. We placed this in the fridge to marinade for the night but if you do it for a few hours beforehand, it will be sufficient.

Heat oven to 140 degrees

In a large pot, heat oil and fry lamb shanks until brown. Set aside and fry onions in remaining oil. Add more if you need to. Pour in the remaining marinade.Add garlic and finger and cook until aromatic. Add the lamb shanks and tomatoes along with chillies andcurry leaves. Stir everything together. Mix stock into 1 cup of boiling water and pour over meat. Add another cup of water.

Transfer to heated oven for 3 hours

Remove lid and cook for 1 hour more- this will reduce some of the liquid and char any exposed meat. A half an hour before it is ready, take a cup and scoop some of the liqud out of the pot. Mix flour in and return it to the pot, mixing as you do so. This will assist in thickening the sauce.

Serve lamb shank on a bed of sweet potato mash

P.S. You will notice that I cooked 3 lamb shanks but it only serves 2 people. I made a delicious shepards pie with the leftovers 😊