Ingredients: 

• 2 lamb shanks, marinated in 2 tsp curry powder and 1 tbsp of Greek yogurt for an hour / overnight (refrigerated)

• 1 tbsp ghee

• 1 stick cinnamon

• 5 small bay leaves

• 3 pods cardamom

• 1/2 tsp peppercorn

• 1 star anise

• 3-4 cloves

• 2 large onions, chopped

• 4 cloves garlic, left whole

• 4 tbsp meat curry powder

• 1 tbsp of chili powder

• 2 medium tomatoes, chopped

• 100ml coconut milk

• 1.5 cups water or more (if needed)

• Salt to taste

Method:

1. Preheat oven to 160 C

2. Sear the marinated shanks in ghee. Brown the shanks thoroughly. Once browned, remove the shanks and set aside.

3. Saute the whole spices, onions and garlic till soft.

4. Add in meat curry and chilli powder and saute till they are toasted.

5. Add tomatoes, water and all the aromatics.

6. Bring to a gentle boil. Season with salt.

7. Add the shanks back into the pot.

8. Cover the pot and put into the oven for 3 hours.

9. Remove pot from oven.  Check the meat - you should have soft  tender fall-off-bone shanks now.

10. Put the pot back on the stove on gentle heat.

11. Add 100ml coconut milk to thicken curry until your desired consistency.  Season to taste.