Lamb Shank Dry Curry

A crowd-pleaser and absolutely delicious dish for any occassion, this lamb shank dry curry goes well with rice, noodles and bread!This is a dry curry that goes very well with rice and breads. It has a thick gravy that is rich and flavourful and is often a favourite with those who prefer to have it on its own sans rice or bread. The sauce also makes a great base for pasta!

Serving: 4-6 people
Difficulty: Moderately easy
Preparation time: 20 minutes
Cooking time: 90 minutes

Ingredients:
1 kilogramme lamb shanks, cut into two by your butcher
Blend together: 150g ginger, 1 pod garlic and ½ cup water
1tbsp ghee
1tbsp cooking oil
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
2 onions – sliced
4 tbsps meat curry powder
2 tbsps kurma curry powder
300ml coconut cream
3 cups water
Salt to taste
A few sprigs of fresh coriander leaves, cut into 5cm length

Method:

1. Wash and wipe dry the shanks. In a pot, heat the ghee and cooking oil, saute the onions and spices until fragrant.

2. Add the curry powder, kurma powder, blended ingredients and salt. Add a little more water to make a runny paste. Let it simmer until oil appears on the surface.

3. Add the shanks and let it cook, stirring so that the curry paste does not burn at the bottom of the pot.

4. After about 10 minutes, add the coconut cream and water and simmer on a slow fire for about 3 hours, uncovered.

5. When the meat is falling off the bones and the gravy thickens to desired consistency, add the coriander leaves and take it off the fire. Serve with steamed white rice,pilaf or bread.

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