Curried Lamb with Fragrant Rice & Carrot Pickle
For the curried lamb:
4 lamb shanks
Salt and pepper
3 Tbs oil
2 onions, sliced
1 dried chilli (or ½ tsp dried chilli flakes)
1 star anise
2 cardamom pods
3 sprigs thyme
3 garlic cloves, chopped
2 tsp ginger paste
2 tsp ground cumin
1 Tbs ground coriander
1 tsp chilli powder
2 Tbs curry powder
300g cherry tomatoes (or regular tomatoes), blended in a processor, or chopped
600ml lamb or beef stock
For the Fragrant Rice:
2 cups Basmati rice
1 Tbs oil
1 cinnamon stick
1 tsp black mustard seeds
3 cardamom pods
1 tsp turmeric
2 tsp salt
4 cups boiling water
For the Carrot Pickle:
¼ cup white wine vinegar
1 Tbs castor sugar
½ tsp salt
4 carrots, peeled
Heat oil in a pot, then add the lamb and brown on high heat until golden on all sides. Set aside.
In the same pot, add the onions, chilli, star anise, cardamom and thyme, then cook on medium heat until onions are soft, golden and caramelized.
Turn the heat down to low, then add the garlic, ginger, cumin, coriander, chilli powder and curry powder. Cook the onions and spices gently for 6-8 minutes, stirring occasionally.
Add the pureed tomatoes and stock, then bring to a boil.
Return the lamb shanks to the pot, then turn heat to a gentle simmer, cover and leave to simmer for 3-4 hours or until the lamb shanks are tender and falling off the bone.
Rinse the rice under cold water, then drain.
To a cold pot, add the oil, mustard seed, cinnamon stick and cardamom, then place onto a medium heat.
Once the mustard seeds begin to pop, add the drained rice, then stir to coat the grains in the oil.
Add turmeric, salt and water, then bring to the simmer. Cover and leave to cook until the water is all absorbed.
Remove from the heat, then leave to steam for 5 minutes.
Fluff the rice using a fork.
Whisk together the vinegar, sugar and salt until dissolved.
Slice the carrots thinly (or use a peeler to make carrot ribbons).
Add the carrots to the pickling mixture, then mix well.
Leave to sit for at least 15 minutes before serving.