Lamb shank curry

SERVES 4-6 PREP 15 mins COOK 2 hrs 30 mins plus at least 4 hrs marinating MORE EFFORT

6cm piece ginger, finely grated 8 garlic cloves, crushed

1 tsp turmeric

3-4 lamb shanks (about 1.5 kg) 2 tbsp rapeseed oil

1/2 tsp each cumin seeds and fennel seeds

8 cardamom pods

2 cinnamon sticks

5 cloves

2 medium onions, finely chopped 2 sprigs fresh curry leaves, or 12 dried

10cm piece pandan leaf (optional) 1 lemongrass stalk

3 ripe tomatoes, finely chopped (or 200g canned tomatoes)

11/2 tbsp Sri Lankan jaffna curry powder (see tip below)

1 tsp black peppercorns, roughly crushed

1 tsp red chilli powder or paprika 200ml coconut cream or thick coconut milk pickled shallots, fried sliced ginger (optional), cooked rice or rotis, to serve

1 Pound half the ginger with half the garlic, 1/2 tsp salt and 1-2 tbsp water using a pestle and mortar. Mix this paste with the turmeric and rub into the lamb. Marinate in the fridge for at least 4 hrs or preferably overnight. 2 Heat the oil in a large saucepan. Add the cumin, fennel, cardamom, cinnamon and cloves, then after 30 seconds, tip in the onions and the rest of the ginger and garlic. Fry on medium heat until softened and dark brown, about 8-10 mins. Add half the curry leaves, the pandan (if using), lemongrass and tomatoes.

3 When the tomatoes have reduced to a jammy pulp, add the lamb, curry powder, peppercorns and chilli. Top up with water to cover the shanks. Cover and simmer for 2-21/2 hrs.

4 Stir in the coconut cream and season. Fry the remaining curry leaves to garnish, along with the shallots and fried ginger.

GOOD TO KNOW 1 of 5-a-day • folate • iron • gluten free

PER SERVING (6) 645 kcals • fat 45g • saturates 22g • carbs 9g • sugars 6g • fibre 3g • protein 51g • salt 0.9g