1 cup natural yoghurt
½ cup lemon juice
¼ cup (60g) grated fresh ginger
4 cloves garlic, crushed
1 tbsp ground cumin
1 tbsp garam masala
2 tsp cardamom seeds
2 tsp ground turmeric
½ tsp ground cayenne pepper
¼ cup brown sugar
1 tsp salt
½ tsp black pepper
6- 8 lamb shanks
fresh coriander or mint, to garnish
- Combine yoghurt, lemon juice, ginger, garlic, all the spices, sugar, salt and pepper in a bowl or plastic bag. Add lamb and mix to coat evenly. Chill for at least 4 hours or up to 48 hours (or 3-4 days for a whole lamb leg).
- Preheat oven to 170°C. Spread meat out in a deep casserole and pour over all the liquids. Cover tightly and bake until very tender, 3-3½ hours. Drain off cooking juices and remove fat. Pour de-fatted liquid back over meat and garnish with coriander or mint.
- If making a day ahead, cook for 3 hours then cool, chill and remove fat. Reheat at 180°C for 45 minutes.
- Serve with a mash or rice and flatbreads brushed with garlic butter and heated in a 200°C oven for 5 minutes.