Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles


You'll need

1 tbsp coriander seeds 3 tsp each of cumin, brown mustard, fennel and fenugreek seeds 1½ tbsp each of vegetable oil and ghee (see note) 4 lamb shanks 1 onion, finely chopped 4 garlic cloves, finely chopped 5 cm piece of ginger, finely grated 2 small red chillies, finely chopped 10 fresh curry leaves (see note) 400 gm canned chopped tomatoes 60 ml (¼ cup) lemon juice 750 ml (3 cups) veal stock   Lemon and turmeric pickles 4 lemons, each cut into 8 wedges and each wedge halved widthways 4 small red chillies 60 gm fine sea salt 250 ml (1 cup) mustard seed oil (see note) 1 tsp brown mustard seeds ½ tsp each of garam masala and ground turmeric ¼ tsp dried chilli flakes   Kishmish pilau 2 tbsp peanut oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 cinnamon quill 6 fresh curry leaves 2 cardamom pods, bruised ½ tsp turmeric 400 gm (2 cups) basmati rice 40 gm (¼ cup) sultanas 1 lemon, juice only   Lemon-minted yoghurt 140 gm (½ cup) natural yoghurt ¼ cup thinly sliced mint leaves 1 lemon, juice only

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×