Ok so I felt slightly under pressure with this one!

So usually curries are left to one particular housemate who has a knack for nailing them! So when I found I was the only one available to make this (as it takes 3 hours to cook once prepared and everyone was out) I was feeling the heat!

It’s from our Rick Steins India book pictured below. If you can follow instructions, there’s no reason you can’t make this too.



To make sure I added the right spices at the right time, I made separate piles of each representing the different stages. I think it’s just key to have everything ready so you don’t overcook any of the steps. Other than that it was really straight forward and I was surprised how authentic I managed to make it look and taste!

We couldn’t actually get hold of lamb shanks so we used lamb shoulder instead. It just meant turning the joint a couple of times to make sure it didn’t dry out on the top, and was evenly cooked in the curry sauce. Once it had been in for 2 and a half hours I pulled out the bone and broke up the meat (it was so nicely cooked it was falling apart).

Once it’s in the oven, all the hard parts are done! As you only need to add the coconut milk once it comes out which cools the kick of the chilli powder.

I now feel more confident making more curries if I have to step up to the mark again!


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