Kashmiri-style roast lamb shanks with cranberries, pistachios and almonds

2
3 hours

Ingredients

Dry spice blend

  • 1/4 stick of cinnamon
  • 1 black cardamom pod
  • 1/2 tsp black cumin, or regular cumin
  • 1/2 blade of mace
  • 1/2 tsp cloves
  • 1 tbsp of dried rose petals

Lamb and marinade

  • 2 lamb shanks, about 820–840g in total
  • 1 large red onion, peeled, halved and thinly sliced
  • 1 tsp finely grated ginger
  • 1 tsp garlic, crushed or finely grated
  • 2 tbsp of blanched almonds
  • 2 tbsp of pistachio nuts
  • 2 tbsp of dried cranberries
  • 300g of Greek yoghurt
  • salt
  • juice of half a lemon
  • 1 tbsp of ghee, or butter
  • 6 tbsp of vegetable oil

Method

1
In a spice grinder or food processor, grind together the dry spice mix until finely ground. Transfer to a bowl or sealed container and set aside
2
Heat 1 tablespoon of the vegetable oil in a pan over a high heat then add the red onion slices. Fry until browned all over then remove from the pan and drain any excess oil on kitchen paper
3
When cool enough to handle, add the fried onions, ginger, garlic, nuts, cranberries, yoghurt, lemon juice and 3 tablespoons of the vegetable oil to a large, deep-sided dish that will accommodate the lamb shanks
4
Add a pinch of salt to taste and 1 large tablespoon of the spice mix and mix everything thoroughly together to form a marinade – reserve the rest of the spice blend to garnish later
5
Add the lamb shanks to the marinade, making sure they are fully coated in the mixture. Cover with cling film and leave to marinate overnight in the fridge
6
Preheat the oven to 160°C/gas mark 3
7
Heat a large frying pan with the ghee or butter. remove the shanks from the marinade and seal the meat on all sides in the hot pan. Transfer to a large baking dish and pour over the marinade
8
Cover loosely with foil and cook for 2 hours, removing the foil for the last 30 minutes of cooking. Baste the meat with the remaining 2 tablespoons of vegetable oil during cooking. When cooked, the meat meat should be falling off the bone
9
To serve, sprinkle with the reserved spice mix and serve with rice or vegetables as liked