Ingredients
- 5.24 pounds lamb shanks (six shanks, 400 grams each, preferable french trimmed, see intro)
- 3 tablespoons oil (vegetable oil)
- 4 garlic cloves (finely chopped)
- 1 tablespoon fresh grated gingerroot (freshly grated)
- 1 brown onion (large finely chopped)
- 1 chili pepper (red large finely chopped)
- 2 teaspoons fennel seeds
- 1 tablespoon ground turmeric
- 2 teaspoons ground cardamom
- 1 tablespoon honey
- 3 tablespoons tomato paste
- 2 cans (400 grams) tomatoes
- 2 cups water
- 2 cups yogurt (plain, I prefer to use Greek natural)
- 1 cup dried apricots
- 3 tablespoons coriander (leaves)
How to Make
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Step 1: Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
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Step 2: Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
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Step 3: Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
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Step 4: Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
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Step 5: Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours after coming to the boil in step 3.
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Step 6: Add the yoghurt and apricots and simmer for another 15 minutes.
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Step 7: Stir through the coriander leaves just before serving or if your prefer sprinkle on top as a garnish..
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Step 8: Recommend serving with basmati rice and spicy chutney.
We hope you enjoy this recipe!
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