Lamb shank curryIngredients:
1 tbs peanut oil
4 large (about 2kg) lamb shanks, French trimmed
2 brown onions, halved, thickly sliced
125ml (1/2 cup) curry paste, thawed
2 x 400g cans diced tomatoes
750ml (3 cups) beef stock
1/4 cup fresh curry leaves
1 x 200g ctn natural yoghurt
1 cup coarsely chopped fresh coriander
Naan bread, to serve
2. Heat the remaining oil in the container medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Return leg of lamb in the dish with tomato leaves, curry broth and bring to boiling. Transfer to oven and cook, covered, stirring occasionally, for 2 hours or until lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.
3. Place the yogurt in a bowl. Add 1 tablespoon of the lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until the yogurt is hot. Add the yogurt mixture to the lamb mixture and combine. Add the cilantro.
4.Divide the lamb curry among serving bowls. Serve immediately with naan.