Lamb shank curry with mustard potatoes

2017-05-11 06:02


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I ngredients

½ cup canola oil

4 lamb shanks

4 tbsp flour (seasoned with salt and pepper)

2 onions, chopped

2 carrots, peeled and roughly chopped

2 celery sticks, roughly chopped

4 garlic cloves, finely chopped

2 tbsp grated ginger

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp chilli powder

1 cinnamon stick

1 star anise

2 cardamom pods, crushed

70g tomato paste

2 x 410g tins chopped tomatoes

1 tbsp sugar

beef stock, enough to cover

1 cup frozen peas

To serve

Raita, poppadoms

For the potatoes

600g baby potatoes, parboiled and halved

2 tbsp canola oil

2 tsp black mustard seeds

1 shallot, finely sliced

1 tbsp butter

1 tsp Garam masala

2 curry leaves

For the raita:

1 cup thick yoghurt

1 tsp ground cumin

quarter cucumber, sliced

squeeze of lemon


M ethod

Pre-heat oven to 160°C.

Heat ¼ cup oil in a large oven-proof pot, over a medium heat.

Dust the lamb shanks in seasoned flour and brown all over in batches, remove and set aside.

Heat the remaining oil and sauté the onions, carrots and celery for 3 minutes.

Add the garlic and ginger along with all the spices and cook for a further 5 mins.

Stir in the tomato paste and sugar and return the shanks to the pot.

Pour over the tinned tomatoes and enough stock to cover.

Stir well and season to taste, then place in the oven with the lid for 3-4 hrs, or until the meat almost falls off the bone.

If you do not have an oven-proof pot, place everything in a baking dish and cover with foil.

Just before serving, stir in the frozen peas.

For the potatoes

Heat the canola oil in a pan and add mustard seeds, they will pop a little.

After one minute, add the sliced shallots, butter, garam masala and curry leaves, and cook for a few minutes.

Add the parboiled baby potatoes and coat in the spiced butter, season to taste.

For the raita

Mix all the ingredients and add coriander to garnish.

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