From starting to serving: 4.5 hours + marinating. Active time: 30 minutes.
How the chefs explain it:
Marinate shanks in yoghurt and madras, brown thoroughly. Soften aromats and fry dry spices. Simmer in tomato & stock, serve with rice and garnishes.
- Put the yoghurt, curry sauce and shanks in a large, sturdy, zip lock bag. Remove excess air, close the bag and massage thoroughly to coat the shanks then refrigerate overnight.
- The next day, remove the shanks from the bag, using the bag to wipe off as much of the marinade as you can. Reserve the marinade.
- Heat the oil over medium heat and brown the shanks on all sides.
- Remove the shanks, and in the same pan cook the onion until golden brown.
- Add the garlic, ginger and curry powder, and cook for a further three minutes.
- Add the tomatoes, chicken stock, cardamom, cinnamon and the reserved lamb marinade and stir to combine.
- Return the lamb to the pan, bring to a boil.
- Cover the pot and simmer for 3 hours.
- Remove the lid and simmer for another hour to reduce the gravy.
- When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour.
- Serve with steamed rice, chopped mint and yoghurt.