Ingredients

Ingredients For the lamb shanks

• 4 lamb shanks

• 2 tsp salt

• freshly ground black pepper

• 13cm/5in piece fresh ginger, peeled and coarsely chopped

• 8 garlic cloves, peeled and coarsely chopped

• 525ml/18fl oz cold water

• 8 tsp olive oil or corn oil

• 2 tsp cumin seeds, left whole

• 1 tsp cloves, left whole

• 4 medium-sized cinnamon sticks

• 2 tsp black peppercorns, left whole

• 475ml/16fl oz full-fat plain yoghurt, stirred until smooth

• 4 tsp coriander seeds, ground to a coarse powder in a mortar and pestle

• 1½ tsp coarsely ground pure chilli powder or cayenne pepper

• ½ tsp ground turmeric

For the basmati pilau with dill and cardamom

• basmati rice, measured to the 500ml/17fl oz level in a measuring jug

• 3 tbsp corn oil, peanut oil or olive oil

• 1 medium-sized cinnamon stick

• 5 cardamom pods, left whole but lightly crushed

• 2 bay leaves

• 85g/2½oz onion slices, sliced into fine half rings

• 25g/1oz finely chopped fresh dill

• 650ml/1 pint 4fl oz chicken stock

Description

Recipe Uses 4 Lamb Shanks, 2 Tsp Salt, Freshly Ground Black Pepper, 13cm/5in Piece Fresh Ginger, Peeled And Coarsely Chopped, 8 Garlic Cloves, Peeled...

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