Lamb shank curry with mustard potatoes

Ingredients(4) ½ cup canola oil 4 lamb shanks 4 tbs flour (seasoned with salt and pepper) 2 onions, chopped 2 carrots, peeled and roughly chopped 2 celery sticks, roughly chopped 4 garlic cloves, finely chopped 2 tbs grated ginger 2 tsp garam masala 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli powder 1 cinnamon stick 1 star anise 2 cardamom pods, crushed 70g tomato paste 2 x 410g tins chopped tomatoes 1 tbs sugar beef stock, enough to cover 1 cup frozen peas To serve Raita poppadoms For the potatoes 600g baby potatoes, parboiled and halved 2 tbs canola oil 2 tsp black mustard seeds 1 shallot, finely sliced 1 tbs butter 1 tsp garam masala 2 curry leaves For the raita: 1 cup thick yoghurt 1 tsp ground cumin quarter cucumber, sliced squeeze of lemon seasoning Method Pre-heat oven to 160°C. Heat ¼ cup oil in a large oven-proof pot over a medium heat. Dust the lamb shanks in seasoned flour and brown all over in batches, remove and set aside. Heat the remaining oil and sauté the onions, carrots and celery for 3 mins.

Add the garlic and ginger along with all the spices and cook for a further 5 mins.

Stir in the tomato paste and sugar and return the shanks to the pot.

Pour over the tinned tomatoes and enough stock to cover. Stir well and season to taste, then place in the oven with the lid for 3-4 hrs. Just before serving, stir in the frozen peas. For the potatoes Heat the canola oil in a pan and add mustard seeds. After one minute, add the sliced shallots, butter, garam masala and curry leaves, and cook for a few minutes. Add the parboiled baby potatoes and coat in the spiced butter, season to taste. For the raita Mix all the ingredients and add coriander to garnish.