5 x lamb shanks
3 x brown onions, halved & sliced
100g fresh ginger, peeled & roughly chopped
6 x garlic cloves
2 x 400g can chopped tomatoes
6 x tbsp Balti paste
2 x tbsp garam masala
4 x tsp brown sugar
Curry Paste Marinade (night before)
2 x tbsp. Balti paste – see below or store bought
2 x tbsp. vegetable oil
1 x lemon, juiced
2 x tsp ground cumin
2 x tsp brown mustard seeds
2 x tsp ground turmeric
2 x tsp kalonji (nigella or black onion seeds)
1 x tsp ground cinnamon
5 x tbsp. coriander seeds
3 x tbsp. ground cumin
2 x cinnamon sticks
2 x red chilli, fresh
2 x tsp mustard seed
2 x tsp fennel seed
3 x tsp cardamon pods
1 x tsp fenugreek seed
6 x bay leaves
3 x tbsp. curry powder
2 x tbsp. ground turmeric
1 x tbsp. ground ginger
Over high heat, toast all spices for a minute or so. Soon you will smell the aroma – it’s amazing! Take care not to burn.
Transfer to a mortar and pestle, pounding for 3 minutes to release all fragrances and oils.
Drizzle in the olive oil and vinegar, then pound further until a paste is formed.
Transfer to a clean jar with an airtight lid. Can be stored in the fridge for up to 8 weeks.
Marinade & Shanks
The day before, mix all the marinade ingredients together. Coat the shanks thoroughly then place into a roasting tray, cover and chill overnight.
Heat oven to 200C. Roast the shanks for 20 mins to brown, then reduce heat to 140C. Cover the tray tightly with a couple of layers of foil so that no steam escapes. Return to oven for 3 hours.
Uncover the lamb and increase heat to 160C. Scatter the sliced onions into the tray and mix, returning to oven for 30 minutes, uncovered.
Meanwhile, put the ginger, garlic, 1 can chopped tomatoes, Balti paste, garam masala and sugar into blender and mix until smooth. When the onions are cooked, stir the tomato paste into onions and shanks in tray. Roast for further 30 minutes.
Serve with your favourite mash potatoes.