Lamb Shank and Potato Curry

From the June 24, 2008 Sydney Morning Herald. The 2 hours prep time is for marinating the lamb.

• Ready In: 4 hrs
• Serves: 4

Ingredients

• 4  small lamb shanks
• 100  g yoghurt
• 2  teaspoons garam masala
• 4  tablespoons  vegetable oil
• 2  onions, halved and finely sliced
• 1  tablespoon gingerroot, finely grated
• 2  garlic cloves, finely grated
• 2  bay leaves
• 2  tablespoons tomato paste
• 1  large potato, diced
• 1  teaspoon sea salt
• 400  ml water
• 200  g green beans
• 1  teaspoon nigella seeds
• 2  tablespoons fresh coriander

• For the spice mix

• 1  teaspoon turmeric
• 1  teaspoon cinnamon
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon ground cardamom

Directions

1. Wash the shanks and trim neatly.
2. Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
3. Combine the spice mix ingredients.
4. 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.
5. Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
6. Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
7. Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
8. Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.