Name: Baked curried lamb shanks with apples
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 5 tablespoon rice bran oil; 2-3 lamb shanks; 2 onions, peeled and chopped; 4 clove garlic, peeled; thumb-sized piece fresh ginger, peeled and roughly chopped; 1 red chilli, deseeded and roughly chopped; 2 teaspoon garam masala; 1 heaped tsp ground cumin; 1 teaspoon turmeric powder; 1 teaspoon sea salt, or to taste; 1-1½ cups stock or water; 1-2 medium granny smith or other tart apples, peeled and chopped; 1/2 cup sultanas; 2 tablespoon fresh lemon juice; 1/2 cup unsweetened natural yoghurt (optional); coriander leaves, to garnish; steamed basmati rice, to serve

Ingredients

5 tablespoon rice bran oil

2-3 lamb shanks

2 onions, peeled and chopped

4 clove garlic, peeled

thumb-sized piece fresh ginger, peeled and roughly chopped

1 red chilli, deseeded and roughly chopped

2 teaspoon garam masala

1 heaped tsp ground cumin

1 teaspoon turmeric powder

1 teaspoon sea salt, or to taste

1-1½ cups stock or water

1-2 medium granny smith or other tart apples, peeled and chopped

1/2 cup sultanas

2 tablespoon fresh lemon juice

1/2 cup unsweetened natural yoghurt (optional)

coriander leaves, to garnish

steamed basmati rice, to serve

Method

1.Preheat oven to 175°C.

2.Heat one tablespoon of oil in an oven-proof saucepan or dish that is large enough to fit the lamb. Brown shanks on all sides, then remove and set aside.

3.In a food processor or blender, make a paste with onions, garlic, ginger, chilli, garam masala, cumin, turmeric and 2 tbsp oil.

4.Heat the remaining oil in the saucepan. Fry the paste on a low heat for 5-7 minutes until the spices give up their aroma and the onion pulp has begun to cook.

5.Put the shanks back in the dish, sprinkle with salt and enough stock to come up halfway to the level of the shanks. Bring to a simmer. Cover and bake for 45-60 minutes or until the lamb is tender and the sauce has thickened. Remove the cover, then add the apples and sultanas, cooking for a further 15 minutes.

6.Stir through the lemon juice and add a drizzle of yoghurt. Garnish with coriander and serve with basmati rice.