1 tbspcoriander seeds3 tspeach of cumin, brown mustard, fennel and fenugreek seeds1½ tbspeach of vegetable oil and ghee (see note)4lamb shanks1onion, finely chopped4garlic cloves, finely chopped5 cmpiece of ginger, finely grated2small red chillies, finely chopped10fresh curry leaves (see note)400 gmcanned chopped tomatoes60 ml(¼ cup) lemon juice750 ml(3 cups) veal stockLemon and turmeric pickles4lemons, each cut into 8 wedges and each wedge halved widthways4small red chillies60 gmfine sea salt250 ml(1 cup) mustard seed oil (see note)1 tspbrown mustard seeds½ tspeach of garam masala and ground turmeric¼ tspdried chilli flakesKishmish pilau2 tbsppeanut oil1onion, finely chopped2garlic cloves, finely chopped1cinnamon quill6fresh curry leaves2cardamom pods, bruised½ tspturmeric400 gm(2 cups) basmati rice40 gm(¼ cup) sultanas 1lemon, juice onlyLemon-minted yoghurt140 gm(½ cup) natural yoghurt¼cup thinly sliced mint leaves1lemon, juice only
For pickles, combine lemon, chillies and sea salt in a bowl. Heat 1 tbsp oil in a small frying pan, add spices and cook over low heat until fragrant (1-2 minutes). Add to lemons and toss to combine. Transfer to an airtight container and stand at room temperature, turning occasionally, for 1 week. Pour over remaining oil and refrigerate until required.
Dry-fry spices in a frying pan over high heat until fragrant (10-20 seconds). Cool, then finely grind with a mortar and pestle. Heat oil and ghee in a casserole over medium heat. Add lamb shanks and cook, turning occasionally, until browned (3-5 minutes). Remove from casserole, add onion and garlic to casserole, cook until soft (6-8 minutes), then add spices, remaining ingredients and lamb shanks. Season to taste. Bring to the boil, reduce heat to low, cover and cook until meat is tender (2-2½ hours). Cool and skim fat from surface, remove lamb shanks and set aside. Strain liquid through a sieve (discard solids) into a casserole, then cook over high heat until reduced by two thirds (20-25 minutes). Return shanks to sauce and cook over medium heat, turning occasionally, until shanks are warmed through (5-10 minutes).
Meanwhile, for kishmish pilau, preheat oven to 180C. Heat oil in a casserole over medium heat. Add onion and garlic and cook until soft (8-10 minutes). Add spices and cook until just fragrant (1-2 minutes), add rice and stir to coat. Add sultanas and enough water to cover by 1½cm, stir, cover and bake in oven until rice is tender (25-30 minutes). Stir through lemon juice and season to taste.
For lemon-minted yoghurt, combine all ingredients in a bowl. Serve lamb shanks with yoghurt, kishmish pilau and pickles.
Note Ghee, also known as clarified butter, is available from most major supermarkets. Mustard seed oil is available from select delicatessens and supermarkets. Substitute with olive oil. Fresh curry leaves are available from select green grocers and Herbie’s Spices.
Kishmish pilau is an Indian-style sultana-based pilaf; the sweetness of the sultanas complements the tang of the pickles and aromas in the lamb shank sauce. You’ll need to begin this recipe a week ahead.
At A Glance
Serves 4 people
At A Glance
Serves 4 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms