Kashmiri lamb curry
- 130g (1/2 cup) Greek yoghurt
- 1 tablespoon fresh ginger, finely grated
- 4 garlic cloves, finely grated
- 1 tablespoon garam masala
- 4 (about 300g each) lamb shanks, trimmed
- 2 tablespoons vegetable oil
- 2 brown onions, finely chopped
- 1 long fresh green chilli, finely chopped
- 1/2 teaspoon sea salt
- 2 bay leaves
- 8 cardamom pods, lightly crushed
- 1 tablespoon ground coriander
- 2 teaspoons sweet paprika
- 1/2 teaspoon chilli powder, to taste
- 400g can diced tomatoes
- 250ml (1 cup) water
- 1/4 cup fresh coriander leaves or baby herbs, to serve
- Naan bread, warmed, to serve
- Fresh red chilli, thinly sliced, to serve (optional)
- Step 1 - Place the Greek yoghurt, ginger, garlic and garam masala in a large glass or ceramic bowl. Use a wooden spoon to stir until well combined.
- Step 2 - Add lamb shanks and mix well. Cover with plastic wrap and store in the fridge for at least 2 hours or overnight, to marinate. Preheat oven to 170C/150C fan forced.
- Step 3 - Heat oil in a flameproof casserole dish over medium-high heat. Add onion, green chilli, salt, bay leaves and cardamom. Cook, stirring, for 5 minutes or until onion is golden.
- Step 4 - Stir the ground coriander, paprika and chilli powder into the onion mixture. Stir in tomatoes and water. Remove the lamb from the marinade. Add to the tomato mixture.
- Step 5 - Cover and bake for 3 hours or until the lamb is tender and falling off the bone. Carefully transfer the lamb shanks to a serving platter.
- Step 6 - Use a spoon to skim and discard the fat from the top of the curry sauce. Spoon the sauce over the lamb. Sprinkle with herbs. Serve with naan and red chilli, if using.