Lamb Shank and Potato Curry

Ingredients

• 4 small lamb shanks
• 100 g yoghurt
• 2 teaspoons garam masala
• 4 tablespoons vegetable oil
• 2 onions, halved and finely sliced
• 1 tablespoon gingerroot, finely grated
• 2 garlic cloves, finely grated
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 large potato, diced
• 1 teaspoon sea salt
• 400 ml water
• 200 g green beans
• 1 teaspoon nigella seeds
• 2 tablespoons fresh coriander

For the spice mix

• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cardamom

Directions

1. 1

   Wash the shanks and trim neatly.

2. 2

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

3. 3

   Combine the spice mix ingredients.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

   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.