Directions:
- Mix together the flour, chilli powder, corriander, ginger, salt and nutmeg. Dust the shanks in the flour, reserving any excess.
- Preheat the oven to 180 degrees centigrade. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes, turning until well browned, then transfer to a large plate and set aside.
- Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuosly. Stir in the yogurt and stock.
- Return te lamb to the pan. Add the cardamon and saffron and bring to the boil. Cover tightly with foil and cook for 90 minutes. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.47 Kcal (1057 kJ) | ||
| Calories from fat | 175.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.55g | 30% | |
|---|---|---|---|
| Cholesterol | 4.51mg | 2% | |
| Sodium | 11374.29mg | 474% | |
| Potassium | 436.98mg | 9% | |
| Total Carbs | 15.93g | 5% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 9.88g | 20% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.8mg | 4% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 75.49 Kcal (316 kJ) | ||
| Calories from fat | 52.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 30% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 2% | |
| Sodium | 3400.9mg | 474% | |
| Potassium | 130.66mg | 9% | |
| Total Carbs | 4.76g | 5% | |
| Sugars | 2.01g | 27% | |
| Dietary Fiber | 0.88g | 12% | |
| Protein | 2.96g | 20% | |
| Vitamin C | 5mg | 28% | |
| Iron | 0.2mg | 4% | |
| Calcium | 37.1mg | 12% | |
* 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.
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