Lamb Shank Makhani

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Slow cooked, buttery and delicious!

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Serves 4

4 hours 30 minutes

Ingredients

Lamb shanks 4

Onion 2

Cinnamon stick 4

Cloves 16

Cardamom 16

Turmeric 2 tsp

Red Chilli Pepper 2 tsp

Coriander powder 2 tbsp

Cumin 2 tbsp

Garam Massala 2 tbsp

Ginger 2 tbsp, grated

Garlic 2 tbsp, crushed

Salt 2 tsp

Lemon 1, juice of

Tomatoes 6

Fenugreek 2 tsp

Sugar 4 tsp

Tomato puree 2 tbsp

Thick cream 5 tbsp

Butter 40g

Method

1. Heat a tablespoon of oil in a very large, heavy-based saucepan. Add the cinnamon, cardamom, and cloves and sauté for half a minute. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown.

2. Add the lamb shanks and cook over high heat for five minutes, browning on all sides.

3. Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin, salt, garam masala and coriander powders and salt. Sauté for a further five minutes. Add one tablespoon of cream and sauté for a further 5 minutes over high heat.

4. Add the chopped tomato and lemon juice, stir and allow to simmer for 5 minutes.

5. Add enough hot water to barely cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3, until the meat just starts to come away from the bone.

6. Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and set them aside. Also try to remove, and dispose of, the whole spices.

7. Pour the leftover sauce into a blender and blitz until a smooth sauce.

8. Transfer back to the saucepan and add the fenugreek, sugar and tomato puree, reduce the sauce over a high heat for 10 minutes.

9. Add the cream and butter and stir to combine. Taste for seasoning and add back the lamb to the sauce. Cook for a further 5 minutes to reheat the lamb.

10. Serve, eat and enjoy!