Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
Add the yoghurt and apricots and simmer for another 15 minutes.
Stir through the coriander leaves just before serving.
Recommend serving with basmati rice and spicy chutney.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.15 Kcal (851 kJ)
Calories from fat	87.82 Kcal
		% Daily Value*
Total Fat	9.76g	15%
Cholesterol	10.62mg	4%
Sodium	49.95mg	2%
Potassium	583.11mg	12%
Total Carbs	27.45g	9%
Sugars	20.86g	83%
Dietary Fiber	3.25g	13%
Protein	4.24g	8%
Vitamin C	16.7mg	28%
Iron	1.7mg	9%
Calcium	145.1mg	15%

Amount Per 100 g
Calories	84.98 Kcal (356 kJ)
Calories from fat	36.74 Kcal
		% Daily Value*
Total Fat	4.08g	15%
Cholesterol	4.44mg	4%
Sodium	20.9mg	2%
Potassium	243.92mg	12%
Total Carbs	11.48g	9%
Sugars	8.73g	83%
Dietary Fiber	1.36g	13%
Protein	1.77g	8%
Vitamin C	7mg	28%
Iron	0.7mg	9%
Calcium	60.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.2

Points
6

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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