Spring is here!
Blossom on the trees, fresh green leaves making an appearance, pinks, purples, gorgeous yellows, warmer weather, longer days, lighter days ….
Well, that’s the theory. I’m still in hibernation – hesitant to switch off the heating, peering out my windows through the toxic smog which has descended upon London, jackets, scarves and gloves still at the ready and still craving warm, hearty food.
And let me tell you these curried lamb shanks are just what the doctor ordered. Slow cooked lamb in a spicy tomato based sauce until the meat is so tender it falls off the bone. Served over a bowl of rice with a generous helping of naan bread on the side to mop up all that lovely sauce.
Finger lickin’ good!
- 1 tblsp ghee or 1 tblsp sunflower oil
- 2 lamb shanks
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 5 cm piece of fresh garlic, peeled and finely chopped
- 2 tblsps curry powder
- 1 tblsp cumin powder
- 1 tblsp coriander powder
- ½ tsp chilli powder (or more to taste)
- ½ tsp turmeric powder
- 1 cinnamon stick
- Seeds from 8 cardamom pods, crushed
- 400g tin chopped tomatoes
- 2 tblsps tomato puree
- 500ml lamb stock
- ½ tsp salt
- Preheat the oven to 180°C (350°F).
- Heat the ghee in a frying pan and brown the lamb shanks on all sides.
- Remove the lamb shanks and place in an ovenproof dish.
- Add the onions to the frying pan and cook until just soft and golden,
- Add the garlic and ginger and cook for a further two minutes.
- Add all the spices and mix well.
- Add the chopped tomatoes, tomato puree, stock and salt and bring to the boil.
- Pour the sauce over the lamb. Cover the dish and cook in the oven for 2 - 2½ hours until tender.
I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share linky
A Mummy Too’s Recipe of the Week linky
and Honest Mum’s Tasty Tuesday linkup