2 tbsp virgin olive oil

4 lamb shanks

2 onions, cut into wedges

10 cardamom pods, lightly crushed

3 cloves

3 dried chillies

6 garlic cloves, crushed

5 cm piece of ginger, (25g), sliced

1 cinnamon quill

2 cm piece of turmeric, grated (or 2tsp ground turmeric)

1 tbsp curry powder

2 tsp ground cumin

2 tsp ground coriander

400ml coconut milk

500ml chicken stock

2 zucchini (chopped 2 cm thick)

2 cups of thickly diced pumpkin

Coriander to serve

METHOD

Preheat oven to 160’C.  Heat the oil in a large casserole dish over medium to high heat.

Season the shanks, then cook 8-10 minutes, turning, until well browned. 

Remove the shanks from the pan and reduce the heat to medium.  Add the onion and cook for 2 or 3 minutes until softened.  Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon.  Cook for 2 – 3 mins until fragrant.  Add turmeric and spices and stir to combine.  Add stock and coconut milk.

Return the shanks to the pan and add a little water so they are almost covered.  Bring to a simmer, cover and place in the oven to roast for 2 hours.  Take the pot out and add the pumpkin and zucchini and cook for another hour or until meat is tender and vegetables are cooked.

Serve with a sprinkle of coriander on a bed of basmati rice.

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