Lamb Shank and Potato Curry

Wash the shanks and trim neatly.

Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.

Combine the spice mix ingredients.

Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.

Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.

Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.

Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.

Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.