Indian-Style Lamb Shanks With Dried Apricots

Name: Indian-Style Lamb Shanks With Dried Apricots
Ingredients: 6 lamb shanks (preferable french trimmed); 3 tablespoons vegetable oil; 4 garlic cloves (finely chopped); 1 tablespoon ginger (freshly grated); 1 brown onion (large finely chopped); 1 chili (red large finely chopped); 2 teaspoons fennel seeds; 1 tablespoon ground turmeric; 2 teaspoons ground cardamom; 1 tablespoon honey; 3 tablespoons tomato paste; 2 (400 g) tomatoes (canned); 2 cups water; 2 cups plain yogurt; 1 cup dried apricot; 3 tablespoons coriander (leaves)

16 ingredients

8 steps

Ingredients

6 lamb shanks (preferable french trimmed)
3 tablespoons vegetable oil
4 garlic cloves (finely chopped)
1 tablespoon ginger (freshly grated)
1 brown onion (large finely chopped)
1 chili (red large finely chopped)
2 teaspoons fennel seeds
1 tablespoon ground turmeric
2 teaspoons ground cardamom
1 tablespoon honey
3 tablespoons tomato paste
2 (400 g) tomatoes (canned)
2 cups water
2 cups plain yogurt
1 cup dried apricot
3 tablespoons coriander (leaves)

Directions

1

Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
2

Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
3

Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
4

Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
5

Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
6

Add the yoghurt and apricots and simmer for another 15 minutes.
7

Stir through the coriander leaves just before serving.
8

Recommend serving with basmati rice and spicy chutney.