Ingredients
- 2 large onions
- 30ml vegetable oil
- salt and pepper
- 4 cloves of garlic
- 1 root of ginger
- 3 normal size potatoes
- 28 curry leaves
- 1 block of mutton stock
- 20 sprigs of fresh coriander
- 1 tomato
- 1 can of whole peeled tomatores
- brown vinegar
- 2 bay leaves
- 1 roll of cinnamon or 2 sticks
- 6 whole star anise
- 7 pods of green cardamom
- 10ml whole mustard seeds
- 15 whole Cumin
- 6 whole cloves
- 45ml wet medium strength masala
- 20ml Kashmiri chilli powder
- 1.5kg sliced lamb shanks
- 1 cup of polished long grain rice (Tastic)
- Mrs Balls Original Chutney
Method
- Start by putting the lamb shanks in a bowl and adding the masala, Kashmiri chilli powder, garlic coves crushed, chopped curry leaves and grated ginger. Mix thoroughly and set aside.
- Chop the onion finely and put in pot with the oil on a low heat on stove hob in overproof cast iron pot.
- Take star anise and keep 2 whole. Break the rest open and discard shell. Keep the seeds.
- Crush seeds, whole cumin, mustard seeds and cardamom in the pestle and mortar and add to the onion and oil along with a cinnamon roll and 2 bay leaves.
- Fry slowly until onion is translucent.
- Add the mutton/masala/garlic/giner/curry leaves to the pot and increase the heat and fry until browned.
- Put the can of skinned whole tomatoes in the blender with the stock block and 25ml vinegar and blend until smooth.
- Once the meat is browned and masala is starting to stick add the tomato blend with water and deglaze the bottom of the pot.
- Move the pot into a preheated oven to 180 degrees Celsius and leave until meat is soft (approx 1.5 hours)
- Peel the potatoes and quarter. Put into a pot of boiling water and boil until soft. Addd to the pot of curry just 15 minutes before finally removing from the oven. This prevents the tomato making the glassy.