Lamb Shank Curry

INGREDIENTS

SERVES 4

4 lamb shanks

2 tbsP ghee

2 brown onionS, peeled & sliced

1 5cm chunk ginger, grated

1 tsP brown mustard seeds

10 curry leaves

6 garlic cloves, peeled and crushed

1 tbsP curry powder

1 tsP garam masala

1 tsP turmeric

1 cinnamon quill

1 CUP stock (chicken or veg)

800 g crushed tomatoes

Wholemeal flatty:

250 g wholemeal sELF rAISING flour + some for rolling

1 cUP greek yoghurt

1 tsP fine salt

2 tsP olive oil

¼ cUP chopped green onion

1 tbsP oil

Method

Preheat the oven to 170ºc.

In a large flameproof baking dish (or a large oven proof pot) brown the lamb shanks on all sides over high heat. 

Set them aside and give them a season with salt. 

Reduce the heat to medium and saute the onions for 5 mins in the ghee. Add in the curry leaves, ginger and mustard seeds and saute for another 2mins, then add the garlic and remaining spices. 

Stir well and allow everything to become aromatic and gorgeous. 

Pour in the chicken stock and use it to deglaze and scratch off any brown sticky bits on the pan. 

Add the crushed tomatoes and stir well. 

Nestle the shanks back in and cover with a pieces of baking paper first, pushing it down to touch the liquids*, then cover with foil tightly across the top, or a lid. 

Place in the oven for 1-5–2hrs. 

Meanwhile, combine the flatty dough ingredients in a bowl and mix well. It will be a rather sticky dough. Knead on a floured surface for 5mins, then allow to rest in, covered, in a warm draft free place for 30mins–1hr. 

When ready to cook, divide into 6 portions and roll out into flatbreads. 

Pan Fry in a lightly oiled pan over medium heat for 3mins a side, covered to create a steam oven for the first side. 

These are best fried fresh, however you can make ahead and then warm them wrapped in paper and foil for 20mins. 

Serve it all with steamed rice, a few fresh leaves, coriander, lime and yoghurt and as many pickles or chutneys as you like. 

*This is called a cartouche, it keeps you juicy. A cartouche is a parchment-paper lid that allows for some evaporation during braising while keeping the meat (or other food) submerged. It's a French technique that's also handy for poaching fruit and other long-simmering applications, when you want just a bit of liquid to escape.