Ingredients Jump to Instructions ↓

  1. 6 tablespoons peanut or vegetable oil

  2. 8 lamb shanks

  3. 2 onions

  4. 4 cloves of garlic

  5. Sprinkling of salt

  6. 1 tablespoon turmeric

  7. 1 teaspoon ground ginger

  8. 1 dried red chilli pepper, crumbled, or 1/4 teaspoon dried red pepper flakes

  9. 2 teaspoons cinnamon

  10. 1/4 teaspoon freshly grated nutmeg

  11. Black pepper

  12. 3 tablespoons honey

  13. 1 tablespoon soy sauce

  14. 3 tablespoons Marsala wine

  15. 6 tablespoons red lentils

  16. 3 tablespoons chopped pistachios , chopped blanched almonds or a mixture of both

Instructions Jump to Ingredients ↑

  1. Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting pan or whatever else youve got at hand to sit them in.

  2. Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking.

  3. Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 11½ hours or until the meat is tender.

  4. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning.

  5. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.


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