Punjabi Lamb Shanks in Spinach and Tomatoes Recipe

Ingredients:

• 4 Cloves
• 2 tbsp Ghee
• 2 Bay Leaves
• 4 Green Chillies
• 4 pods of Garlic
• 1 Cinnamon stick
• 400 gms Tomatoes
• 60 ml Tomato paste
• 1 tbsp grated Ginger
• 1 tbsp ground Cumin
• 1 tsp ground Nutmeg
• 2 tsps Garam Masala
• 2 tbsps Vegetable Oil
• 1 tsp ground Coriander
• 300 gms Onions, sliced
• 1 Cardamon pod, bruised
• 1 tsp ground Cumin, extra
• 500 gms Spinach, chopped
• 1.5 kg French trimmed Lamb shanks

Method:

1. Blend or process garlic, chillies, ginger, cumin and oil until pureed.
2. Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
3. Heat ghee in large pan; cook onions, stirring, until browned lightly.
4. Add bay leaves and spices; cook, stirring, until fragrant.
5. Add lamb, cook, stirring, until lamb is just browned.
6. Boil, steam or microwave spinach until just wilted; drain.
7. Blend or process spinach, crushed tomatoes and tomato paste until pureed.
8. Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.