Sheila cooked Lamb Shanks Madras for Sunday lunch. They were delicious – the meat falling off the bone into a wonderfully rich sauce.
It’s recommended to serve with Naan bread. We had planned to make the bread, but strolling around Saumur at lunch time we noticed that the Indian restaurant was open, so we went in and ordered a couple of Naans and a few onion bhajis (wonderfully light and not greasy).
INGREDIENTS
4 tablespoon natural yogurt
1 tablespoon ground cumin
1 teaspoon turmeric
4 Lamb shanks
2 tablespoons sunflower oil
4 onions sliced
4 tablespoon Madras curry powder
8 clove’s of garlic crushed
Thumb sized piece of Ginger grated
220g tin chopped tomatoes
3 whole dries red chillies
5 curry leaves
4 cardamom pods, split
3 tablespoon Lime pickle
300ml chicken stock
chopped mint leaves
To serve Naan bread and rice.
METHOD
Tip the yogurt, cumin, turmeric, and 1 teaspoon sea salt into a large mixing bowl. Add the Lamb Shanks and mix well to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
Pre heat the oven to 160°C
Heat the oil in a large flameproof dish over a medium heat, add the shanks and brown all over for 10 minutes, then remove from the dish.
Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle.
Give it all a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hours.
Take the dish out of the oven, remove the lid and cook for 1 hr more to reduce some of the liquid. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day. It Can be made up to two days in advance.
Scatter with chopped mint and serve with naan bread and rice on the side.
Original Recipe : Tom Kerridge
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