Ingredients
- vegetable oil 6 tbsp
- black peppercorns 20
- bay leaves 4
- cardamom pods 4
- cloves 5
- cinnamon stick ½
- onions 3, finely sliced
- root ginger 2 thumb-sized pieces, to serve
- garlic 10 large cloves, peeled
- tomatoes 5, roughly chopped
- plain yoghurt 5 tbsp
- lamb shanks 6 small, bones cleaned
- chilli powder 1 tsp
- ground coriander 3 tsp
- garam masala 2 tsp
- whole cooked chestnuts 35
- coriander a small bunch, chopped to serve
parsnip mash
- parsnips 600g, peeled and cut into chunks
- potatoes 400g, peeled and cut into chunks
- double cream 7 tbsp
- milk 5 tbsp
- cinnamon ½ tsp
Method
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Step 1
Heat the oil in a deep wide pan large enough to fit the shanks in a single layer. Add the whole spices and cook for 20 seconds until sizzling. Add the onions and cook until softened and browned at the edges, stirring often.
Meanwhile, make a fine paste of the ginger and garlic using a blender and a splash of water. Put to one side then purée the tomatoes with the yoghurt in the same blender (no need to wash).
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Step 2
Add the lamb to the onions and stir to brown a little on all sides. Add the puréed ginger and garlic and continue stirring until all the moisture has been absorbed. Stir in the chilli and coriander along with ½ tsp salt.
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Step 3
Add the puréed tomatoes, mix well and bring to a boil. Lower the flame, cover and cook gently until it has all dried off. Now add enough water to cover the meat by three quarters. Cover and cook over a gentle flame for another 1-1½ hours until tender.
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Step 4
To make the mash, bring a large pot of water to the boil. You can boil the vegetables separately as they take slightly different times to cook. Leave them in a strainer until the potatoes are soft, another 10 minutes or so depending on size.
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Step 5
Purée the parsnips only with the cream, milk, a pinch of salt and cinnamon until smooth. Mash the potatoes until smooth then add the parsnip mixture, mix with a light hand and check seasoning.
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Step 6
Once the lamb is cooked, uncover and reduce the liquid in the pan over a high flame to a creamy consistency. This reducing process browns the meat and gravy and you need to stir the pot often while it is reducing. The gravy will take on a richer flavour and colour.
It is important to make sure it isn’t watery. Stir in the garam masala and chestnuts. Simmer for another 5 minutes so the flavours can marry.
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Step 7
Heat a little oil in a small pan and stir-fry the ginger shreds until golden. Use to top the lamb, along with the coriander. Serve with the mash and some spinach cooked in butter.
Nutritional Information
- Kcals 1125
- Fat 67.8g
- Saturates 28.3g
- Carbs 57.4g
- Fibre 9.8g
- Protein 74.7g
- Salt 0.69g
