Masala and Cashew Lamb Shank Curry

Curry in winter is what I’m all about. This version is mild, so trust me with the chilli! The soaked and blended cashews create this thick beautiful gravy that blankets the meat like a Merino coat. You can’t go wrong!

SERVES 4

PREP 10 mins COOKING 4 hours

1 cup raw cashews

2 whole dried Kashmiri or long red

chillies

2 stems curry leaves

50 g ghee (can sub with 50 g butter

and 1 tbsp vegetable oil to prevent

the butter from burning)

4 Merino shanks (approx. 1.5 kg)

3 tsp garam masala

1 tsp each ground turmeric, cumin,

coriander and Kashmiri chilli

powder (found at Indian grocers)

¼ tsp ground cardamom

¼ cup (60 g) tomato paste

¼ cup (60 ml) full fat yoghurt

1 tbsp coriander seeds

2 tsp fennel seeds

2 brown onions, thinly sliced

6 garlic cloves, chopped

3 cm (15 g) ginger, finely chopped

1 L (4 cups) chicken stock

juice of 1 lemon

naan bread, steamed rice and

coriander sprigs to serve

FLAVOURED FINISHING OIL

¼ cup (60 ml) melted coconut oil

2 tsp yellow mustard seeds

2 stems curry leaves

¼ cup cashews

¼ tsp Kashmiri chilli powder

Soak cashews, chillies and curry leaves overnight in 2 cups water.

The next day, heat ghee in a large saucepan over medium-high heat.

Add lamb shanks and cook, turning frequently, for 5 minutes or until browned all over. Transfer to the bowl of a slow cooker and add garam masala, turmeric, cumin, coriander, chilli powder, cardamom, tomato paste and yoghurt and stir to coat. Return pan to heat, add coriander and fennel seeds and cook for 30 seconds or until aromatic. Add onion and cook for 6–8 minutes or until softened and browned. Stir through garlic and ginger and cook for 2–3 minutes or until softened slightly and aromatic. Transfer mixture to a blender along with drained cashew mixture and 1 cup of the stock and whiz until smooth, adding more stock as you go to get the blades moving. Transfer to a slow cooker along with remaining stock and stir to combine. Cook on low for 8 hours, or on high for 4 hours, or until lamb is tender and cooked through. Stir through lemon juice and season to taste. Transfer to a serving dish.

For the flavoured finishing oil, place oil and mustard seeds in a small frypan over medium heat and cook until mustard seeds begin to pop. Carefully add curry leaves and cashews and cook for a further 2 minutes or until curry leaves are crisp and cashews are golden. Remove from heat and stir through chilli powder to colour.

Finish curry with oil and a dollop of yoghurt and serve extra alongside for adding, along with naan, rice and coriander leaves.