Lamb Shank Curry:

• 4 lamb shanks

• 3cm of fresh ginger, peeled

• 1 tsp turmeric powder

• 1 cup greek yogurt

In a food processor, blend the ginger, then add turmeric and Greek yogurt (I usually add a pinch of salt too). Blitz till combined. Place the shanks in a dish, then pour the gingery-yogurt mixture on the shanks and let it marinate for an hour - overnight (refrigerated).

• 3 large yellow onions, sliced

• 8 cloves of garlic, chopped or left whole

• 1 stick cinnamon

• 5 cardamom pods

• 2 star anise

• 3 tsp cumin seeds

• 1 tsp black peppercorn

• 1/2 pack Mutton Curry Masala mix 

• 2 tbsp chili powder

• Coconut Oil

Using a large pot enough to cook the shanks, add coconut oil and sauté the spices, onions and garlic till soft. Add the masala and chili powder. Stir till masala is toasted and fragrant. Add the marinated shanks.

Add water till the shanks are slightly covered. Bring it to a boil and let it simmer (low heat) for 2 hours or till shanks are fork tender.

If you want to use the oven instead: preheat oven to 180C, then once you bring the curry to a boil, cover it and place it in the oven to cook for 2 hours. Season to taste.

Briyani Rice:

• 4 cups of Basmati Rice, soaked for 20 mins, washed and drained

• 4 cups of water

• 3 tbsp of Bombay Biryani Mix 

• 2 tbsp ghee / extra virgin coconut oil

Heat some ghee / coconut oil. Stir in the rice. Add in the biryani mix. Sauté for about a min or two. Transfer rice into the rice cooker. Add water. Give it a good stir. Cook in rice cooker as per normal.

On a big serving platter, add the biryani rice, then add the lamb shanks drizzled with some of the delicious masala gravy. Garnish with toasted cashews, raisins, lots of fried onions and coriander leaves. Don’t forget to add your favourite raita and mint yoghurt chutney.