Kolhapuri Lamb Shanks

Slow-cooked lamb shanks in a rich Kolhapuri-style masala sauce with tomatoes, chilli and toasted coconut, finished with matchsticks of ginger and chopped coriander.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a flameproof casserole dish with a lid over a medium heat and cook the onions for 5 minutes until translucent. Stir in the turmeric, asafoetida, ginger, garlic and tomatoes and sizzle, stirring often, for 10 minutes or until the tomatoes have broken down into a thick sauce.

Step 2

Add the lamb shanks and sauté for 5 minutes and until coated all over in the thickened sauce. Stir in the deggi mirch, yellow chilli powder, garam masala and a pinch of salt and then add the stock. Bring to the boil, then reduce the heat and cover with a lid.

Step 3

Place a frying pan over a medium heat and gently dry-roast the coconut for 2 minutes until just golden. Transfer to a blender or food processor with the sesame and poppy seeds and blend to a paste.

Step 4

Stir the paste into the lamb shank sauce, then replace the lid and continue to cook, stirring occasionally, over a low heat for 3 hours or until the lamb is so tender that it easily falls off the bone.

Step 5

Serve the lamb in a dish with the sauce spooned on top and finish with fine matchsticks of fresh ginger and a scattering of freshly chopped coriander.