Ingredients

Ingredients For the curry

• 4 mutton shanks

• 1 tbsp ground turmeric

• 3cm/1in piece root ginger, grated

• 3 garlic cloves, crushed

• pinch salt

• 2 tbsp sunflower oil

• 1 bay leaf

• 1 cinnamon stick

• 5 cloves

• 6 cardamom pods, lightly crushed

• 2 onions, sliced

• 1 x 400g/14oz can chopped tomatoes

• 2 tsp ground cumin

• 3 tsp ground coriander

• 2 green chillies, halved

• 1 small bunch coriander

For the curry paste

• 50g/2oz desiccated coconut

• 3 tbsp coriander seeds

• 5 tbsp poppy seeds

• 2 tbsp fennel seeds

• 1 tbsp black peppercorns

• 5 red chillies

For the rice

• 2 tbsp sunflower oil

• 1 tsp mustard seeds

• 2 tsp chana dal (a type of lentil from India, available in specialist Indian stores)

• 3 tbsp cashew nuts

• 1 tsp curry leaves

• 1 tsp turmeric

• 1 tsp powdered asafoetida

• 1 tsp ground ginger

• 500g/1lb cooked basmati rice (about 350g/12oz dry weight)

• 1 lemon, juiced

• 1 bunch coriander, roughly chopped

Description

Recipe Uses 4 Mutton Shanks, 1 Tbsp Ground Turmeric , 3cm/1in Piece Root Ginger, Grated, 3 Garlic Cloves, Crushed, Pinch Salt, 2 Tbsp Sunflower Oil, 1...

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