Ingredients
- vegetable oil 2 tbsp
- cardamom pods 4, bashed
- cloves 3, ground
- cinnamon ½ tsp
- chilli powder 1 tsp
- ground coriander 3 tsp
- onion 1, finely sliced
- ginger a large chunk, grated
- garlic 3 cloves, crushed
- coconut milk 1 400g tin
- lamb shanks 2 small
- chicken stock about 750ml
- garam masala 1 tsp
- coriander a small bunch, chopped to serve
- basmati rice to serve
Method
-
Step 1
Heat 2 tbsp oil in casserole large enough to fit the meat in a single layer. Add the spices and cook for 20 seconds until sizzling. Add the onion with a pinch of salt and cook until softened and browned at the edges.
-
Step 2
Add the lamb to the onions and stir to brown a little on all sides. Add the ginger and garlic and cook for a few minutes, stirring. Add the coconut milk and enough stock to come ¾ of the way up the lamb. Cover and simmer for 2 hours or until tender. Take out the lamb carefully, add the garam masala and reduce the liquid until saucy. Put the lamb back and warm through then serve with basmati and coriander.
Nutritional Information
- Kcals 915
- Fat 71.3g
- Carbs 16.5g
- Fibre 2.8g
- Protein 53.1g
- Salt 0.6g
