Punjabi Lamb Shanks

Punjabi Lamb Shanks Recipe

1. Mix together in a large bowl the yoghurt, garlic and content of “Marinade” sachet. Then add the lamb shanks and coat evenly with mixture. Cover with cling wrap and refrigerate for 3 hours or overnight.
2. Heat oil in a deep sided pan or wok and sauté onions until lightly browned. Add Saucy Spice’s Punjabi Lamb Shanks spice blend, stirring until fragrant – about 30 seconds.
3. Place lamb shanks, salt and contents of the marinade bowl into the pan and stir until shanks are just browned.
4. Steam spinach until just wilted, drain and puree in a blender along with tomatoes and tomato paste.
5. Add the puree to the lamb in the pan, simmer of very low heat with a lid for 2-3 hours or until lamb starts to fall from the bone – adding a little water or stock if necessary.
6. Serve with plain cooked rice, a crisp green salad or cooked green veggies.