Recipe by: © Copyright, Annabel Langbein Media
With a lengthy marinating time, this Asian-inspired lamb melts in your mouth with fabulous flavour. It's a fantastic family meal for a special occasion.
- 1 cup natural yoghurt
- ½ cup lemon juice
- ¼ cup (60g) grated fresh ginger
- 4 cloves garlic, crushed
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 2 tsp cardamom seeds
- 2 tsp ground turmeric
- ½ tsp ground cayenne pepper
- ¼ cup brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 6- 8 lamb shanks
- fresh coriander or mint, to garnish
- Combine yoghurt, lemon juice, ginger, garlic, all the spices, sugar, salt and pepper in a bowl or plastic bag. Add lamb and mix to coat evenly. Chill for at least 4 hours or up to 48 hours (or 3-4 days for a whole lamb leg).
- Preheat oven to 170°C. Spread meat out in a deep casserole and pour over all the liquids. Cover tightly and bake until very tender, 3-3½ hours. Drain off cooking juices and remove fat. Pour de-fatted liquid back over meat and garnish with coriander or mint.
- If making a day ahead, cook for 3 hours then cool, chill and remove fat. Reheat at 180°C for 45 minutes.
- Serve with a mash or rice and flatbreads brushed with garlic butter and heated in a 200°C oven for 5 minutes.
It’s also a terrific treatment for a leg of lamb, cook it at 150°C for 5-6 hours.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.3 g|
|Total carbohydrates||9.7 g|
|- Sugars||6.6 g|
|Dietary fibre||1.0 g|