Lamb Shank And Potato Curry

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 small lamb shanks
• 100 g yoghurt
• 2 teaspoons garam masala
• 4 tablespoons vegetable oil
• 2 onions, halved and finely sliced
• 1 tablespoon gingerroot, finely grated
• 2 garlic cloves, finely grated
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 large potato, diced
• 1 teaspoon sea salt
• 400 ml water
• 200 g green beans
• 1 teaspoon nigella seeds
• 2 tablespoons fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cardamom

Recipe

• 1 wash the shanks and trim neatly.
• 2 mix the yoghurt with the garam masala and massage into the shanks. cover and refrigerate for 2 hours.
• 3 combine the spice mix ingredients.
• 4 heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. set aside.
• 5 heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
• 6 add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
• 7 cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
• 8 cook the beans in simmering salted water, drain and toss over the top. scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.