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Preheat oven to 150°C. Combine the cumin and turmeric in a small bowl. Season with salt and pepper. Place the lamb shanks in a bowl. Add half the cumin mixture and rub to coat.
Place the onion, garlic, ginger and chilli in the bowl of a food processor and process until finely chopped. Transfer the onion mixture to a small bowl. Place the tomato in the bowl of the food processor and process until coarsely chopped.
Heat half the oil in a large saucepan over low heat. Add the onion mixture and cook, stirring, for 5 minutes or until golden.
Increase heat to medium. Add the remaining cumin mixture, curry leaves and mustard seeds and cook, stirring, for 2 minutes or until aromatic. Add the tomato mixture, stock and garam masala, and bring to a simmer. Cook for 5 minutes. Add the lentils and cook for 1 minute. Season with salt and pepper.
Heat the remaining oil in a frying pan over medium-high heat. Add half the lamb shanks and cook, turning, for 5 minutes or until brown. Transfer to an ovenproof dish. Repeat with remaining lamb shanks. Pour over the lentil mixture. Cover tightly with foil. Bake in oven, turning lamb shanks once, for 1 3/4 hours or until tender.
Divide among serving plates and serve with steamed rice.