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Slow-cooked lamb shank and spinach curry
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2-3 tbsp vegetable oil
4 Waitrose & Partners Welsh Lamb Leg Shanks *
1 large onion, chopped
4 garlic cloves, crushed
20g fresh root ginger, finely grated
12 cardamom pods, split and seeds ground
2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
10 black peppercorns
2 large cinnamon sticks
2 x 400g cans chopped tomatoes
750ml fresh chicken stock
300g essential Waitrose Frozen Whole Leaf Spinach
¼ x 28g pack coriander, leaves roughly chopped
125g pack pomegranate seeds, to serve
*(Available in selected stores)
1. Preheat the oven to 160˚C, gas mark 3. Put 2 tbsp oil in a large ovenproof pan or casserole over a medium-high heat. Season the lamb shanks, then brown all over, adding more oil if necessary. Transfer to a plate and set aside. Remove the pan from the heat and spoon out any excess fat, leaving about 1 tbsp in the pan.
2. Put the onion, garlic and ginger in the small bowl of a food processor and whizz to a paste. Return the pan to a low heat and add the onion paste; cook for 5 minutes. Stir through the ground spices, peppercorns and cinnamon sticks; increase the heat to medium and cook, stirring, for 2 minutes.
3. Tip in the tomatoes and stock, then return the lamb to the pan. Bring to the boil, then cover and cook in the oven for 2-2½ hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone. Carefully transfer the lamb shanks to a bowl and cover to keep warm. Put the pan over a medium heat, stir in the spinach and bubble the sauce for 15-20 minutes, until thickened; season. Serve each shank with rice, such as the pilau opposite. Spoon over the sauce then scatter over the coriander and pomegranate seeds. Enjoy with naan bread, if liked.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.