Step 1

Heat the oil in a large non-stick frying pan over high heat. Season the lamb then add to the pan. Cook, turning often, for 10 minutes or until browned. Transfer to a slow cooker.

Step 2

Add the onion and capsicum to the pan then reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the cumin, coriander and paprika. Stir to coat. Add the passata, tomato paste, bay leaves, stock powder and 375ml (11 ⁄2 cups) water. Stir to combine. Pour into the slow cooker. Season. Cover and cook on High for 5 hours or until the lamb is very tender and falling off the bone.

Step 3

Place rice on serving plates. Top each with a shank and some of the jalfrezi sauce. Add a dollop of yoghurt and sprinkle with mint leaves. Serve with roti bread.