Rogan Lamb Shanks

Preparation: 25 minutes
Cooking time: 2-3 hours
Serves 4

2 tablespoons plain flour
1 tablespoon chilli powder
1 teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon salt
Pinch of nutmeg
4 lamb shanks
2 tablespoons vegetable oil
1 large onion, thinly sliced
300 ml Greek-style yoghurt
450 ml hot lamb or chicken stock
4 cardamom pods, cracked
1 pinch saffron strands
4 small tomatoes cut into wedges

Mix together the flour, chilli powder, coriander, ginger, salt and nutmeg. Dust the lamb shanks in the flour, reserving any excess.

Pre-heat oven to 180oC. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes turning until well browned. Transfer to a large plate and set aside.

Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuously. Stir in the yoghurt and stock.

Return the lamb to the pan. Add the cardamom and saffron and bring to a boil. Cover tightly with foil and cook for 1.5 hours. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.

Notes: The spices can be intermixed with any spices you have to hand; its a robust dish that works well with a range of spices. Keep the foil tight over the dish during cooking which can be up to 3 hours. Serve with steamed winter vegetables or in summer an iceberg lettuce salad is the perfect side. Leftovers the next day can be lighted with couscous or mixed grains. Still hungry afterwards? Use the remaining yoghurt, topped with fresh fruit.

Original recipe by Ansley Harriot.