This curry is actually of Persian origin and is mild and aromatic. To serve, you may wish to fork the meat off the bones.  




Serves 6

- 2 tbsp grated ginger

- 1 tbsp ground coriander

- 2 red chillies

- 2 tbsp ground cardamom

- 1 tsp turmeric

- 2 pinches ground clove

- 6 garlic cloves

- 1 tsp garam masala

- 1/3 cup tomato paste

- 5 brown onions

- 1/4 cup oil

- 6 lamb shanks

- 1 cinnamon stick

- 1 cup yoghurt

- coriander to garnish

Preheat the oven to 160C. Make a spice paste by blitzing the first nine ingredients in a food processor with two of the onions. Slice the remaining onions and saute in the oil in an ovenproof pan until they are caramelised. Remove the onions and then brown the shanks in batches, add the spice paste, the onions, cinnamon stick and stir in the yoghurt and half a cup of water; bringing the pot to a simmer before transferring to the oven to cook for 2 1/2 -3 hours. Garnish with coriander.


© The West Australian

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