Sunday’s cook ahead dinner was slow braised hoggat shanks in a saffron sauce from the multi-contributor Curry.
It was really delicious, I think next time I might add a little more chilli and also some potatoes and carrots. Although it would go very nicely with the cabbage curry I often make mid-week – see here.
This is part of my ‘I love hoggat and mutton series’. I don’t really understand why people want to eat lamb – apart from it means you can eat the brains and sweetbreads and quite possibly maybe a bit of rare lamb is rather nice. Hoggat and mutton is just so delicious and I like the idea of my sheep living 18-36 months.
Anyway, if you can get your hands on some hoggat or mutton, then give this a go – it is probably fine with regular lamb shanks too.
Ingredients: 4 hoggat shanks; 3 tbs sunflower oil; 2 cardamon pods; 2 cinnamon sticks; 4 large onions finely chopped; 1 tsp grated ginger; 1 tsp crushed garlic; chilli powder or hot chilli sauce; 1/2 tsp fennel seeds; 1/2 tsp ground coriander; 1 tsp ground ginger; 2 tbs yoghurt; 5 tomatoes – pureed; up to 1 pint stock; seasoning. To finish: large pinch of saffron threads; rose water, to taste; 2 tbs cream.
Blanch the shanks by placing them in a pan of boiling water and cooking for 20 minutes. Drain.
In a pan large enough to hold the shanks, heat the oil and add the cardamon and cinnamon. After a minute add the onions and cook until golden brown. Add the grated ginger and garlic and cook for two minutes. Then add the spices and cook for another minute or so. Whisk in the yoghurt, the tomato puree and a little stock. Season. Add the lamb shanks, cover with a tight-fitting lid ad cook on a very low heat for 2 hours or more until the meat is falling off the bone. Add extra stock if needed – the sauce should not stick onto the bottom of the pan! Remove the shanks and strip the meat from the bones. Meanwhile add the saffron, rose water and cream to the sauce. Then add the meat back to the sauce and serve with rice.