Indian-Style Lamb Shanks With Dried Apricots - cooking recipe

Ingredients

6 lamb shanks (preferable french trimmed)
3 tablespoons vegetable oil
4 garlic cloves (finely chopped)
1 tablespoon ginger (freshly grated)
1 brown onion (large finely chopped)
1 chili (red large finely chopped)
2 teaspoons fennel seeds
1 tablespoon ground turmeric
2 teaspoons ground cardamom
1 tablespoon honey
3 tablespoons tomato paste
2 (400 g) tomatoes (canned)
2 cups water
2 cups plain yogurt
1 cup dried apricot
3 tablespoons coriander (leaves)

Preparation

Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
Add the yoghurt and apricots and simmer for another 15 minutes.
Stir through the coriander leaves just before serving.
Recommend serving with basmati rice and spicy chutney.