Slow-cooked Indian spiced lamb shanks with pomegranate
- March 2015
- Serves 6
- Hands-on time 30 min, simmering time 3 hours 40 min
Lamb shanks lend themselves to being cooked slowly so that when it comes to eating they are melt-in-the-mouth tender. This recipe combines the meat with Indian spices and fresh herbs and pomegranate.
- 36.8g (12.4g saturated)
- 10.3g (7.3g sugars)
If you like your food really spicy, add another teaspoon of chilli flakes at step 2.
Make the dish, without the garnish, up to 3 days in advance and keep chilled in a sealed container. Reheat to serve. Freeze the finished, cooled dish, without the pomegranate and mint, for up to 1 month. Defrost, then reheat (you may need to add a splash of water), garnish and serve.
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