indian-style slow-cooked lamb shanks
with crispy onions
- ⅓ cup (80ml) ghee (clarified butter)
- 6 x 280g lamb shanks, trimmed
- 2 sticks cinnamon
- 8 cardamom pods, bruised
- 400g can chopped tomatoes
- 2 cups (500ml) vegetable stock
- 1 onion, thinly sliced into rounds
- 2 tablespoons plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- dried chilli flakes, to serve
- 1 teaspoon dried mint leaves
- fresh mint leaves and pappadums, to serve
- natural Greek-style (thick) yoghurt, to serve
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds
- 1½ teaspoons ground turmeric
- 2 teaspoons ground paprika
- 4 cloves garlic
- 4cm-piece (20g) fresh ginger, chopped
- 4 whole dried chillies
- 1 eschalot (French shallot), chopped
- Preheat oven to 200°C (400°F). To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger, chillies and eschalot, and process until finely ground. Set aside.
- Heat 2 tablespoons of the ghee in a large frying pan. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove and set aside. Add the curry paste to the pan and cook for 3 minutes. Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Place the mixture in a deep-sided roasting tray, add the shanks, cover tightly with aluminium foil and cook for 2 hours, turning halfway.
- While the lamb is cooking, heat the remaining ghee in a large non-stick frying pan over high heat. Place the onion, flour and salt in a medium bowl and toss well to coat. In two batches, place the onion in the pan and cook, turning, for 4 minutes or until dark, golden and crisp. Remove with a slotted spoon and set aside. Sprinkle the lamb with chilli and dried mint. Serve with the crispy onions, fresh mint, pappadums and yoghurt. Serves 6.
Great recipe. Loved by everyone. My family insists I make it again and again. Friends also love the yummy rich flavours. So easy. After the simmer of the other ingredients I just put the shanks and the rest in the slow cooker and left.