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Indian-Style Lamb Shanks With Dried Apricots

  • 210minutes
  • 830calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, C, P
MineralsManganese, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 lamb shanks (preferable french trimmed)

  2. 3 tablespoons vegetable oil

  3. 4 garlic cloves (finely chopped)

  4. 1 tablespoon ginger (freshly grated)

  5. 1 brown onion (large finely chopped)

  6. 1 chili (red large finely chopped)

  7. 2 teaspoons fennel seeds

  8. 1 tablespoon ground turmeric

  9. 2 teaspoons ground cardamom

  10. 1 tablespoon honey

  11. 3 tablespoons tomato paste

  12. 2 (400 g) tomatoes (canned)

  13. 2 cups water

  14. 2 cups plain yogurt

  15. 1 cup dried apricot

  16. 3 tablespoons coriander (leaves)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot and then add the garlic, ginger, onion and chilli.

  2. Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.

  3. Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.

  4. Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).

  5. Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.

  6. Add the yoghurt and apricots and simmer for another 15 minutes.

  7. Stir through the coriander leaves just before serving.

  8. Recommend serving with basmati rice and spicy chutney.

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