• 6servings
  • 1125calories

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tbsp vegetable oil

  2. a small bunch coriander , chopped to serve 6 tbsp vegetable oil

  3. 20 black peppercorns

  4. 4 bay leaves

  5. 4 cardamom pods

  6. 5 cloves

  7. 1/2 cinnamon stick

  8. 3 onions , finely sliced

  9. 2 thumb-sized pieces, root ginger ,

  10. 1 chopped,

  11. 1 shredded to serve

  12. 10 large garlic cloves , peeled

  13. 5 tomatoes , roughly chopped

  14. 5 tbsp plain yogurt

  15. 6 small lamb shanks, trimmed, bones cleaned

  16. 1 tsp chilli powder

  17. 3 tsp ground coriander

  18. 2 tsp garam masala

  19. 35 whole cooked chestnuts

  20. a small bunch coriander , chopped to serve

Instructions Jump to Ingredients ↑

  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).

  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 1/2 tsp salt.

  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 1-11/2 hours until tender.

  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 but i put them all in together and spoon out the parsnips when soft (around 15 minutes). Leave them in a strainer until the potatoes are soft, another 10 minutes or so depending on size.

  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.

  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.

  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.


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