I made this with a couple of shanks from a wee hebridean hogget. I used a Madhur Jaffrey recipe as a starter, but it has been adapted to suit me.
- 2 lamb shanks
- salt and pepper
- approx 200ml yoghurt
- 3 cloves of garlic, chopped
- a walnut-sized bit of fresh ginger, sliced
- 4 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tbsp plain flour
- 2 tbsp rapeseed oil
- 5 cardamon pods
- 5 black peppercorns
- 5 whole cloves
- 1 stick of cinnamon
- half a small onion, cut into fine slices.
- Preheat the oven to 160C. Season the lamb shanks with salt and pepper
- Make the yoghurt sauce. Put the yoghurt, garlic, ginger, 100ml water in a food processer and blitz this until the garlic and ginger are finely minced. Next, sprinkle in the flour, coriander, cumin and cayenne pepper along with a small tsp of salt, and blitz again.
- Put the oil in a small casserole dish or pan suitable for the oven. It should accept the two lamb shanks. Over a medium high heat, add the cardamon, cloves, peppercorns and the lamb shanks. Brown the meat on both sides, adding the sliced onions as you go.
- Once the lamb is browned on both sides, add the yoghurt mixture, stir and bring to a simmer, before covering the pan and putting it in the oven.
- Cook for around 3 hours, checking from time to time.
We had this with Greek flatbreads from the Co-op, a current favourite.