- 25 g / 1 oz / 2 tbsp butter
- 4 garlic cloves, crushed
- 2 onions, sliced into rings
- 2.5 ml / ½ tsp each ground cumin, ground coriander, turmeric, and cayenne pepper
- 2-3 fresh red chillies, seeded and finely chopped
- 300 ml / ½ pint / 1¼ cups hot chicken stock
- 200 ml / 7 fl oz / scant 1 cup coconut cream
- 4 lamb shanks, trimmed of fat
- 450 g / 1 lb new potatoes, halved
- 6 ripe tomatoes, quartered
- salt and ground black pepper
- fresh coriander (cilantro) leaves, to garnish
- spicy rice, to serve
Make this dish a day in advance if possible. Cool and chill overnight, then it will be easy to skim off the excess fat that has risen to the surface and solidified. Reheat the curry thoroughly before you serve it.
- Preheat the oven to 160°C / 325°F / Gas 3. Melt the butter in a large flameproof casserole, add the garlic and onions, and cook over a low heat for 15 minutes, until golden. Stir in the cumin, ground coriander, turmeric, cayenne, and chillies, and cook for a further 2 minutes.
- Stir in the hot stock and coconut cream. Place the lamb shanks in the liquid and cover the casserole with foil. Cook in the oven for 2 hours, turning the shanks twice, first after about an hour or so, and again about half an hour later.
- Par-boil the potatoes for 10 minutes, drain and add to the casserole with the tomatoes, then cook uncovered in the oven for a further 35 minutes. Season to taste, garnish with coriander leaves, and serve with the spicy rice.