Braise cook lamb shanks for 3 hours in Indian spices for a delicious curry. Thanks to Latifs Inspired for the recipe.

Ingredients:

• 6 pieces lamb shank (on the bone), seasoned with salt and pepper
• 1/2 cup oil
• 2 Onion, sliced.
• 2 tsp whole cumin
• 4-5 bay leaf
• 4-5 pieces cinnamon
• 15 cloves
• 20 peppercorns
• 12 cardamom
• 15 clove garlic
• 2 inch ginger, chopped
• 10 green chilli, chopped
• 1 400g tin chopped tomato, blitzed.
• 2 tbsp tomato puree
• Water, enough to cover the meat.
• Butter

Spices:

• 2 tsp salt
• 3 tsp fennel powder, toast some fennel seeds on pan and grind in pestle and mortar
• 1.5 tsp turmeric
• 3 tsp chilli powder
• 4 tsp coriander powder
• 3 tsp curry powder
• 2 tsp cumin powder
• 2 tsp garam masala

Get a big pot on medium/high heat, sear the shanks, browning them on all sides. Remove shanks to a tray.

In the same pot on medium heat, add the oil onion and all the whole spices and aromatics (cumin, bay leaf, cinnamon, clove, peppercorn, cardamom, garlic, ginger), sauté until the onion starts to brown. Then stir in the tomato puree and let it caramelise a little. Add the chillies and powered spices and cook for 5 mins. Then add the tinned tomatoes and stir. Add the six lamb shanks. Add water to cover the shanks. Bring to a boil and then move to low heat and simmer for 3 hours. Give the pot a stir every now and then,

After 3 hours, remove the lamb shanks to a tray. Remove the cinnamon stick and bay leaves and blitz the sauce. Then over a medium heat let the sauce reduce and thicken for c. 20 mins. Add big knob of butter and stir. Add the shanks back to sauce and stir in chopped coriander.

Serve with basmati and naan.