Kalonji seeds (onion seeds) and chopped coriander to garnish.
SPICE MIX
2 tsbp tomato paste
1/2 ground cardamom
1/2 tsp cayenne (or to taste)
1 tsp cinnamon
1 tsp each ground cumin and coriander
Instructions
Mix yoghurt and garam masala together and marinade
lamb in fridge for 2 hours or overnight.
Heat 2 tbsp oil in a large frypan and cook the
onion until soft but not browned. Add the ginger,
garlic, bay leaves and spice mix and cook for 3
minutes. Set aside.
Heat the remaining 2 tbsp oil in a heavy, lidded
pot and brown the lamb shanks on all sides.
Add the onions, tomato paste, diced potato,
salt and 400ml water, and bring to a high simmer.
Cover and cook over gentle heat for 1 1/2 to 2
hours, until the lamb is tender and the sauce is
thick.
When the lamb is ready, it will be soft and falling
off the bone. Take lamb out of pot, then stir the
spinach into the sauce until just wilted.
Serve the lamb with sauce on top, garnish with
kalonji seeds and coriander.
Serving
Suggestions
Serve with pilau rice, naan bread and chutney.
Originally Submitted
3/7/2010
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