Insanely tender lamb that falls of the bone slow cooked in a sauce packed with flavour.

Lamb

INGREDIENTS	AMOUNT
Lamb shanks	2 (400g each)
Onions	2 Large
Cassava Bark	2
Cardamon Pods	4
Cloves	3
Garlic paste	1 tsp
Ginger paste	1 tsp
Bay leaf	1
Dried red chilli	2
Boiled water	500 ml
Natural yoghurt	3 tbsp
Coriander sprig (garnish)	2
Green chilli (garnish)	1

Curry Paste

INGREDIENTS	AMOUNT
Tomato purée	2 tsp
Cumin seeds	1 tsp
Chilli powder	1 tsp
Coriander powder	1 tsp
Garam Masala	1 tsp
Turmeric	0.5 tsp
Cold water	2 tbsp

Method

1, Brown lamb shanks on a high heat for 2 – 3 minutes per side

2. Remove lamb shanks and place into a deep casserole dish (you can pre-heat the oven now at 150 degrees C)

3. Dice onions and fry in the pan you browned the lamb in on a medium heat

4. Add the garlic/giner paste, cassava bark, cardamon, cloves and bay leaf to the onions and continue to fry until translucent

5. For the paste add all the dry spices to a pestle and mortar and grind into a fine powder

6. After this add the tomato puree and cold water and mix into a smooth paste

7. When the onions are translucent add the paste and fry for another 5 – 10 minutes until the raw spice smell has gone

8. Add the 500 ml of water to the pan and mix well (I like to take out the cardamon pods now)

9. Pour the mixture over the lamb and put the lid on the casserole dish

10. Leave to slow cook in the oven at 150 degrees C for 4/5 hours and which point the meat should fall off the bone

11. For the last hour turn the heat up to 210 degrees C or until roughly half the liquid has reduced

12. For the final ten minutes of cooking add the natural yoghurt and give it a good stir

13. Add chopped coriander and green chilli to garnish if you like a little extra spice and serve with rice!