lamb shanks

• Preheat oven to 140 °C
• Place a small frypan on medium heat and add the coriander and cumin seeds. Toast the spices until they become aromatic then remove from the heat. When cool enough to handle grind to a fine powder. Set aside.
• Grind the poppy seeds to a fine paste using as little water as possible. Set aside.
• Make a paste with the ginger and garlic using as little water as possible. Set aside.
• Make a smooth paste of the yoghurt and tomatoes and set aside.

to cook

• Using an oven-proof deep pan that has a lid, heat the oil over low heat then add the whole spices to the pan and cook until the spices sizzle.
• Add the onions and salt, and fry for ten minutes. You want the onions to soften and to start turning brown on the edges.
• Increase the heat to medium and add the ginger and garlic paste. Fry, stirring gently for two minutes or until the garlic smells cooked. The onions will continue to darken during this process.
• Add the tomato and yogurt paste, half a teaspoon of the garam masala, the ground cumin, coriander seeds and the chilli powders. Mix well, and continue to fry for another five minutes, stirring often, until the mixture starts to release oil.
• Add the shanks to the pan and add enough water to almost cover the shanks. Mix well, making sure the shanks are well covered by the masala. Bring to a simmer, mixing frequently.
• Cover the pan and place it into the oven. Cook for 4½ hours, turning the shanks every 30 minutes. Gently stir and spoon the gravy over the shanks.
• Increase oven to 200 °C. Remove the pan from the oven and add the poppy seed paste. Gently mix the gravy, taking care not to break up the meat. Return the uncovered pan to the oven. Cook for a further 30 minutes to reduce the gravy and brown the shanks.

to serve

• Carefully remove the shanks from the pan, and place onto a warmed serving plate. The shanks will fall apart of you do not handle them gently. Cover the dish to keep warm.
There may be a lot of fat floating on the top of the gravy at this stage. Tilt the pan and use a spoon to remove it if it seems excessive,
You may also consider using a stick blender to emulsify the gravy and incorporate some of this fat. This will add to the flavour of the gravy.
• Place the pan over high heat. Add the ginger matchsticks and the remaining garam masala to the gravy and mix well. Adjust seasoning, if required. Cook for a further five minutes. The gravy will thicken noticeably.
• Pour the gravy over the shanks and garnish with the coriander leaves and almonds. Serve.