Lamb Shank Curry & Saffron Basmati Rice

You will find the most amazing Chef Kyle Norris at the Beverly Hills Hotel in Durban. This incredibly satisfying curry dish exudes phenomenal flavour. As you might know Durban is the right place to find a good curry, you can't go wrong with this one. 

4 Lamb Shanks
Ghee
Black mustard seeds
Jeera seeeds
6 cardamom 
Kulunji (onion seeds)
6 cloves
3 star anise
tin chopped tomatoes
chopped red chilli
fresh or dried curry leaves about 8
2 or 3 bay leaves
3 crushed garlic cloves 
finely chopped turmeric
greated ginger
2 or 3 chopped red chillies
2T marsala 
200ml cold water
2T brown sugar

Lamb shank curry with saffron basmati The lamb curry:-- use 1 shank per person, with one extra shank so as not to be stingy, all sliced into pieces by your butcher. Melt ghee and gently braise your spices – a spinkling each of black mustard seeds and jeera seeds, 6 cardamom, a sprinkling of kulunji (onion seeds), 6 cloves and 3 star anise, just until the small seeds start to crackle, then add a tin of chopped tomatoes, a chopped red chilli, a small handful of fresh or dried curry leaves, 2 or 3 bay leaves, 3 crushed garlic cloves, an inch each of finely chopped fresh turmeric (or 2t dried) and ginger, 2 or 3 chopped red chillies and 2T (heaped) of a good marsala mix. Add 200ml cold water, stir, bring to a gentle simmer, add all the meat, stir to coat, bring back to a simmer, cover and let it gently cook for three to four hours.add sugar in last 30 min ....but check along the way that it is still moist as this is a good, wet curry.


Lamb shank curry with saffron basmati
I served it with saffron basmati rice (make rice in your usual way but add a few strands of saffron), cucumber raita (diced with seeds removed, chopped dhania leaves, plain yoghurt, a squeeze of lemon juice, white pepper and a little salt),