Directions
- 1Preheat oven to 170°C fan.
- 2Add all curry ingredients (except spinach) to a large ovenproof pot.
- 3Stir gently, nestle in the lamb shanks and season well.
- 4Cover with a lid and bake for 2–2.5 hours until the lamb is falling apart.
- 5Stir in spinach for the final 10 minutes.
- 6If needed, simmer on the hob at the end to thicken the sauce.
- 7Mix flour, yogurt, baking powder and salt into a soft dough.
- 8Roll into 4 flat rounds.
- 9Dry fry the naan in a hot pan for 2–3 minutes per side until golden.
- 10Melt butter with garlic and herbs.
- 11Brush or pour garlic butter over warm naan just before serving.
- 12Rinse rice until clear.
- 13Cover rice with cold water to your first knuckle and add salt.
- 14Bring rice to the boil, then simmer covered until water is absorbed.
- 15Turn off heat and steam rice with the lid on for 5 minutes.
- 16Spoon rice into a ramekin, turn out onto a plate.
- 17Add a lamb shank, spoon over sauce and chickpeas.
- 18Top with yogurt and herbs.
- 19Serve naan on the side with extra garlic butter.
Ingredients
- 4 lamb shanks
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 2 inch piece ginger, grated
- 2 large tomatoes, quartered
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 500 ml beef or lamb stock
- 100 g natural yogurt
- 400 g tin chickpeas, drained
- 100 g spinach
- 1 tbsp olive oil
- Salt
- pepper
- 200 g self-raising flour
- 150 g natural yogurt
- 0.5 tsp baking powder
- 1 pinch salt
- 1 tbsp butter
- 1 garlic clove, finely grated
- 1 Small handful parsley or coriander, chopped
- 240 g basmati rice
- Cold water to cover
- 1 pinch salt
Equipment
large ovenproof potovenhobhot panfrying panramekin
Tips
- You can skip browning the ingredients to save steps, though browning adds flavor.
- For the naan, use self-raising flour or add baking powder.
- When cooking rice, wash until water runs clear, then add water to your first knuckle.
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