8 lamb shanks

14 garlic cloves, chopped

2 large knobs of fresh ginger, chopped

4 tsp mild paprika

2 tsp coriander powder

Grind garlic and ginger to a paste and add the paprika and coriander powder. Smear all over the lamb shanks, put in a tightfitting plastic bag and marinade, turning from time to time, overnight.

 

8 tblsp olive oil (that is what I always use but others prefer a lighter vegetable oil

10 cloves

2 cassia bark (genuine cinnamon) sticks, broken in half

12 cardamom pods, slightly crushed

26 black peppercorns

4 onions, peeled and chopped

4 green chilies, coarsely sliced

1 tsp paprika

2 tsp turmeric powder

4 tsp coriander powder

3 tblsp tomato puree

8 tblsp full-fat yoghurt

Up to a half liter water

Juice of 2-3 limes

 

Heat the oil and sizzle the cloves, cassia bark sticks, black peppercorns and cardamom pods for a minute or two.

Add the onions and cook on medium heat for up to 15 minutes until the onions start to caramellise.

Add the chillies, coriander and turmeric. Add a little bit of water if the mixture gets too dry.

Mix in the tomato puree.

At this point, the mixture can be frozen till the day you are going to serve the lamb shanks.

Or you can proceed to add the lamb shanks, turning them over so they seal evenly. Add yoghurt and water and cook for a couple of hours, turning the shanks occasionally, till the meat is very tender.

Add lemon juice, test for salt, garnish with chopped fresh coriander and/or thin onion slices.