Lamb Shank Madras

As many as you have of the following for the curry powder:

• coriander seeds
• cumin seeds
• fennel seeds
• cumin seeds
• mustard seeds
• black peppercorns
• 3 cloves
• 1/2 cinnamon stick

Make sure you're fairly heavy on the coriander. Fry them dry before crushing.

Make the curry paste.

• garlic
• 2 green chillis, deseeded
• ginger

Put the paste ingredients into a food processor and blend.

In thick pan (Le Creuset is perfect), season then fry the 2 lamb shanks for 3-4 mins in a little vegetable oil until starting to colour. Remove the lamb, and then fry 1 onion for a few mins until softened.
Add the curry powder and paste and stir.
Return the lamb, together with a tin of chopped tomatoes and 200ml beef stock.
Cover and simmer for 2 hours.
At the end, remove the lamb and fiercely boil the sauce uncovered for 5 mins to let it thicken into a great sauce.

Serve with rice and something else. Not sure what - a nice little accompaniment of some kind.