Lamb Curry with Spinach - Chef Recipe by Ben O'Donoghue
"I love farmers’ markets and have been to many around the country. Sometimes you find a producer wh...
1 Tbs vegetable oil
1 large onion, chopped
15 g garlic
15 g ginger
3 cinnamon sticks
2 pieces black cardamom
2 pieces green cardamom
1/2 cup Rogan Josh curry paste
400 g can diced tomatoes
1 cup beef stock
4 lamb shanks
Coriander leaves to serve
Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in two batches over a high heat on the stove top and set aside. Add onion to the dish and cook over medium heat for 10 minutes until very soft and brown.
Add the curry paste, garlic, ginger, cinnamon sticks and cook, stirring for 1 minute. Stir in the tomatoes, stock, cardamom and bring to the boil. Return the lamb shanks to the dish, cover tightly and cook on a low heat for 3 hours until the meat is very tender.
Top the shanks with coriander and serve.
Recipe provided by Spiced by Billus