1.5kg Lamb Shank (cut into 1 inch pieces with bone in) referred to as Lamb Knuckle
3tsp Brown Sugar
2tbsp Curry Powder Mix (see recipe below)
2tsp Garam Masala (see recipe below)
2tbsp Chaat Masala
2tbsp Tomato Paste
1 Tin Chopped Tomato
2 large Tomatoes finely diced
300g Peeled & Cubed Potato (must be waxy potatoes like French Ratta potatoes)
½ Fresh Coriander
1 Lamb or Chicken Stock Cube
Naan Bread
Basmati Rice
Sides: Chutney & Pickles
Water
Salt
For the Curry Powder:
2 Cinnamon Sticks Whole
2 Star Anise Whole
3 Cardamom Pods Whole
4 Cloves
1tbsp Cumin Seeds
1.5tbsp Coriander seeds
1.5tbsp Fennel Seeds
1tbsp Fenugreek Seeds
1tbsp Turmeric
¼ cup Chilli Powder (Based on preference)
For the Garam Masala:
70g Coriander Seeds
60g Cumin Seeds
35g Green Cardamoms
25g Cloves
20g Black Pepper Corn
2g Dried Bay Leaves
8g Star Anise
16g Fennel seeds
1 Nutmeg
10g Black cardamoms
5 Mace Strands
15g Cinnamon
Instructions:
1). Preheat oven to 170?C.
2). In a cast iron casserole pot, over a medium flame, brown the lamb in a little water, the sugar & half the oil.
3). Remove the meat, add the remaining oil & sweat off the onions until glassy, deglaze with some water if necessary.
4). Add the ginger & garlic and cook.
5). Make a well in the middle of the mix and add the curry powder mix. Cook for a few minutes.
6). On medium heat, add all the tomato and cook down until the oil separates from the sauce.
7). Now add the tomato paste, garam masala and curry leaves. Now add the braised lamb and turn the heat up. Coat the meat with the mixture.
8). Season a little, add a little water and the stock cube. Bring to a simmer and put a tight-fitting lid on.
9). Put into the oven and immediately reduce the temperature to 150?C.
10). Allow to cook, removing every 20-25 minutes to stir in from the edges to prevent burning & catching.
11). When the meat is nearly soft, add the potatoes and Chaat masala and cook until they are soft or a knife easily passes through them, and the meat is soft.
12). You can skim off some of the oil, but do not remove it all.
13). Finish with fresh coriander and serve with naan bread and steamed rice.
For the Curry Powder Mix and the Garam Masala (to be followed separately, for each mix):
1). Dry fry/toast all the whole spices in a thick bottomed pan on the stove.
2). Transfer to a coffee grinder and grind until very fine.
3). Pass through a fine sieve, then repeat the process with rough spices, grind again, if necessary, until all the spices are fine and pass through the sieve.
4). Mix thoroughly. To store, freeze in an airtight container to preserve the flavour.
