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Flock & Herd's Easter Lamb Shank Recipe

Flock & Herd's Easter Lamb Shank Recipe



  • Two lamb shanks
  • 500ml plain yogurt
  • 1 tbs of cumin and turmeric
  • 1 cinnamon stick
  • Roughly 10 cardamom pods
  • 1 tsp of fennel seeds
  • black peppercorns and coriander seeds
  • 1sp of fenugreek seeds
  • 1 onion
  • 8 cloves of garlic
  • Dried chillies (to your preference)
  • Two aubergines
  • A tin of tomatoes (or a nice bunch of fresh ones).


  1. Marinate the lamb shanks in the yoghurt, cumin and turmeric overnight
  2. Brown the shanks in some vegetable oil. Remove once browned
  3. Blend or chop your onion, garlic and ginger into paste
  4. Fry your paste, and add the fenugreek and chilli
  5. In a separate dry pan toast the other spices, grind all of them except for the cinnamon
  6. Combine together and cook down
  7. Add the yoghurt marinade and some tomatoes, either fresh or tinned will do
  8. In a separate pan dice and fry the aubergine until brown, dry on some kitchen paper and put to one side
  9. Cook for roughly 4 hours, or until tender
  10. Add the aubergine for the last hour
  11. Serve with rice and dahl

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