Slow cooked with beautiful spices this is wonderful as part of an Indian inspired meal. I like to serve it with a dhal, raita, paratha and plain rice.
Easy to prepare and then left to its own devices in the oven makes this one of the simplest lamb dishes you can make.
Leftovers can be frozen off the bone.
4 large lamb shanks, around 2kgs
500mls natural yogurt
2 lemons, juiced
2 tablespoons ground cumin
3 tablespoons ground coriander
2 teaspoons Kashmiri ground chilli
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large red chilli, deseeded and chopped
4 large garlic cloves, grated
6cm piece of fresh ginger, peeled and grated
Preheat the oven to 150 degrees Centigrade.
Combine all of the ingredients, except the shanks, in your roasting tin.
Take each shank, and with a sharp knife, stab several times on all sides. Add to the roasting tin and rub well with the sauce going into the cuts.
Cover tightly with foil and place in the oven for 6 hours.
Serve as is or pull the meat off with tongs and scrape off any remaining sauce into a prewarmed serving dish.