Dean's masala braised lamb shanks

Dean Edwards brings us a warming winter curry dish that doesn't cost a fortune to make - ideal for the cold weekend before payday!

Masala Braised Lamb Shanks: Serves 4

Ingredients:

4 small lamb shanks1 onion, finely sliced4 cloves garlic, crushed1 thumb sized piece ginger, grated1 green chilli, deseeded and diced1 tsp ground cinnamon2 tbsp garam masala1 tsp mustard seeds½ tsp turmeric1 heaped tbsp tomato puree500g carton tomato passata400g can coconut milk300ml chicken stock400g can chickpeas, drained1 heaped tbsp mango chutneyFresh coriander to garnish

Method:

• Preheat the oven to 160C/gas 3. Heat a large heavy based casserole pan and seal the lamb shanks all over in some oil until golden, then set aside.

• In the same pan heat a little oil and add the onion, garlic, ginger and chilli and cook over a medium heat for 10 minutes until the onions are golden

• Stir in the cinnamon, garam masala, mustard seeds, turmeric and tomato puree and cook for 1-2 minutes. Pour in the passata, coconut milk and stock.

• Return the shanks into the pan along with the chickpeas and bring up to a gentle simmer. Cover with a lid and cook gently for around 3 hours. Checking and stirring occasionally.

• When cooked, remove the shanks and reduce the liquid on the hob, if required for a thicker sauce. Stir through the chutney and garnish with coriander.

• Serve with basmati rice and poppadums