Ingredients

• 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
• 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

Directions

• For the lamb shanks
• preheat the oven to 160C/325F/Gas 3.
• Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper
• to taste. Pat the seasoning into the meat.
• In a food processor
• blend the ginger
• garlic and four tablespoons of the water to a smooth paste. Set aside.
• Heat the oil in a large
• non-stick
• ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking
• add the lamb shanks and fry for 3-4 minutes
• turning regularly
• or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate.
• Add the cumin
• cloves
• cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds
• or until fragrant.
• Add the ginger and garlic paste and stir well. Fry for 5-6 minutes
• or until lightly browned.
• Remove the pan from the heat and allow the contents to cool slightly
• then add the yoghurt. Stir until well combined
• then add the remaining water and stir again until well combined.
• Return the pan to the heat
• then add the ground coriander
• chilli powder or cayenne pepper
• ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined.
• Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil
• then cover the pan with aluminium foil and place the lid on top.
• Transfer the pan to the oven and bake slowly for three hours
• turning the shanks over every 30 minutes.
• Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering
• then simmer the remaining liquid for 6-7 minutes
• or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it.
• Meanwhile
• for the basmati pilau with dill and cardamom
• rinse the rice in several changes of water. Drain well
• then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak
• then drain well again.
• Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot
• add the cinnamon stick
• cardamom pods and bay leaves and fry for 5-10 seconds
• stirring well.
• Add the onions and fry for 4-5 minutes
• stirring regularly
• or until coloured.
• Add the soaked
• drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes
• stirring well
• or until the rice is coated in the oil and has begun to cook.
• Add the stock and bring to the boil. Season
• to taste
• with up to a teaspoon of salt if necessary
• then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes
• or until tender.
• To serve
• divide the rice equally among four serving plates. Place one lamb shank alongside each.