Cumin and Coriander Lamb Shanks
4 lamb shanks, each weighing approx 450g
Salt and black pepper, to season
1 small cinnamon stick
15ml cumin seeds
15ml coriander seeds
2 cardamom pods
10ml chilli flakes
20ml sunflower oil
2 onions, sliced
15ml crushed ginger
15ml crushed garlic
10ml red chilli powder
Juice of 1 lemon
1 x 400g tin tomatoes
250ml boiling water
Chopped coriander, to serve
Season the lamb shanks with salt and black pepper.
Heat a skillet on medium and roast the cinnamon stick, cumin seeds, coriander seeds and cardamom pods.
Remove the spices from the pan when they become aromatic and fragrant.
Leave the spices aside to cool before grinding them in a coffee grinder.
Add the chilli flakes to the ground spices.
Heat the sunflower oil in a thick bottomed pot and fry the onions until light golden brown.
Remove the onions from the pot and leave aside.
Place the lamb shanks into the same pan and brown the meat on high.
Reduce the heat once the meat is browned and add the roasted spice mix.
Stir in the red chilli powder, crushed giner and garlic.
Mix well to ensure the shanks are evenly coated.
Add the fried onion to the lamb, pour in the lemon juice and then add the tinned tomatoes.
Pour in the boiling water and simmer for 2 hours on a low heat until the lamb is tender.
Garnish with chopped coriander.
Deboned lamb shoulder can also be used for this recipe.
This is best made in advance and reheated in a hot oven for 15 – 20 minutes.
The spices can also be pounded in a mortar if you don’t have a coffee grinder.
Paprika can be used instead of red chilli powder.