Lamb shank, 50 gm ginger, 50 gm garlic, 1 tsp. cumin, 1 tbs. coriander, 2-inch piece of cinnamon, 3-4 green cardamoms, 2-3 cloves, 3-4 peppercorns, 3 medium onions (chopped), 200 gm tomatoes (chopped), 2-3 tbs. sunflower oil, 1 tsp. salt, 12 small potatoes.
Method:
Roast cumin and coriander on a low heat until they change colour slightly and let cool.
Grind together ginger, garlic, roasted cumin and coriander to a fine paste.
Peel potatoes, remove spots, and keep them soaked in water.
In a large casserole, heat oil until a light haze forms on the surface.
Reduce the heat and add the lamb. Brown well on all sides. Remove the lamb and add the whole spices.
Sauté for a minute or so on a low heat until the cloves swell a bit and deglaze the casserole with a little water to release the residue from the lamb stuck at the base.
Scrape with a wooden spatula until the base is clean and add the chopped onions.
Continue cooking until the liquid evaporates while sautéing the onions.
Add the ground masala. Add water to release any stuck masala.
Continue cooking for five to six minutes and put the lamb back into the casserole.
Coat it with the masala, check seasoning and add salt.
Lower the heat , cover the pan and continue cooking.
Turn the meat after 10 minutes and check if the contents are burning at the base.
If they are, add water or stock to loosen the contents at the bottom of the pan.
In another 15 minutes or so, add the chopped tomatoes and potatoes, and if necessary some water or stock.
Cover and continue cooking for another 10-15 minutes.
When the lamb is done, remove it onto to tray. Set potatoes aside.
Add water to the gravy if necessary.
Serve the lamb sliced hot with the gravy and the potatoes.
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