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)
- 6 tbsp vegetable oil
- 6 lamb shanks (about 375g each)
- 2 tsp ground turmeric
- ½ tsp ground cloves
- 15 green cardamom pods
- 4 bay leaves
- 1 cinnamon stick
- 1 tsp chilli flakes
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tbsp fennel seeds
- 2 onions, sliced
- 30g fresh ginger, chopped
- 2 green chillies, chopped
- 1 tbsp ground coriander
- 400g tin chopped tomatoes
- 1 litre fresh lamb stock
- 1-2 tbsp sugar
- 1 tsp salt
- Juice ½ lemon
- Steamed rice
- 1 pomegranate, seeds removed
- Large handful each fresh mint and fresh coriander, leaves picked and chopped
- Heat 1 tbsp of the oil In a large deep casserole. Add the lamb shanks, in 2 batches, and cook over a medium-high heat for 5-10 minutes until lightly coloured, then remove from the pan and set aside.
- Add another 3 tbsp of the oil to the pan, then add the turmeric, cloves, cardamom pods, bay leaves, cinnamon stick and chilli flakes. Gently fry for 2-3 minutes until the fragrances of the spices are released. Add a splash of water if they begin to colour too much.
- Grind the cumin seeds, coriander seeds and fennel seeds in a pestle and mortar, then add them to the pan with the other spices and continue to cook for 1 minute, stirring occasionally.
- Add the onions and the remaining 2 tbsp of the oil and fry, stirring occasionally, for 5 minutes. Add the ginger, green chillies and ground coriander and cook for 2-3 minutes.
- Stir in the chopped tomatoes and stock, add the sugar, then season with the salt, lemon juice and some black pepper. Add the lamb shanks, turning to coat, then cover with the lid. Cook over a low heat for 3 hours or until the lamb is very tender, giving the pot a stir halfway through.
- At the end of the cooking time, skim most of the oil off the top of the casserole using a large spoon, then remove the lamb. Turn up the heat to high and reduce the sauce for 30-40 minutes until it coats the back of a spoon. Taste and adjust the seasoning. You may want to add more salt, sugar or lemon juice.
- Serve the lamb with the sauce and freshly cooked rice, topped with the pomegranate seeds and chopped mint and coriander.
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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