Return the cooked lamb shanks to the pan and pour in enough of the cooking

Masala lamb shanks by Dar ina Allen

Serves 8

Ingredients 8 lamb shanks, weighing approx. 1.2kg in total 1 tablespoon ground turmeric 3cm piece of fresh ginger, grated 3 garlic cloves, crushed Sea salt 2 tablespoons extra virgin olive oil 1 bay leaf 1 cinnamon stick 5 cloves 6 cardamom pods, bashed 450g onions, sliced 1x 400g tin of chopped tomatoes 1-2 teaspoons honey 2 teaspoons freshly roasted and ground cumin 3 teaspoons freshly roasted and ground coriander 2-3 green chillies, halved 1 x 400ml tin of coconut milk 8 large potatoes, peeled and halved Lots of fresh coriander sprigs, to serve For the masala paste 25g desiccated coconut 1½ tablespoons coriander seeds 2 tablespoons poppy seeds 1 tablespoon fennel seeds ½ tablespoon freshly ground black pepper 2-3 red chillies, finely chopped For the mint yogurt 4 tablespoons chopped mint 300ml natural yogurt Sea salt and a little honey, to taste

Method 1 Put the lamb shanks into a large casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover and bring slowly to the boil. Reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is tender. 2 Meanwhile, grind the ingredients for the masala paste in a spice grinder or pestle and mortar, and set aside until needed. Once the lamb shanks are cooked, remove them carefully from the casserole and keep warm. Pour all of the cooking liquid into a separate pan and set aside. 3 Return the casserole to a low heat with the extra virgin olive oil. Add the bay leaf, cinnamon, cloves and cardamom and stir-fry for 1-2 minutes. Add the onion and fry for 5-6 minutes until it starts to soften. Add the chopped tomatoes and honey and cook for 5 minutes. Sprinkle in the ground cumin and coriander, add the green chillies and cook for 3 minutes. 4 Then, stir in the masala paste and coconut milk and bring slowly to the boil. Taste and add salt, if necessary. 5 Return the cooked lamb shanks to the pan and pour in enough of the cooking liquid to come halfway up the shanks. Bring to the boil, cover with a lid and simmer gently for 10 minutes, turning the shanks several times during the cooking time. Add the potatoes to the pan, replace the lid and cook for 20 minutes or until the potatoes are fully cooked and the lamb is almost falling off the bone. Season to taste. 6 To make the mint yogurt, stir the chopped mint into the yogurt and season to taste with salt and honey. 7 Sprinkle the casserole with lots of fresh coriander and serve with the mint yogurt.