Be inspired by a Pakistani take on meat and two veg - an old recipe for rich, slow cooked lamb shanks paired with light and refreshing spring vegetables.
In a large casserole dish, brown the onion in some olive oil,
adding most but not all of the minced garlic and ginger.
When the onion starts to turn translucent, add the cardamom,
bay leaves, fennel, chilli powder, ground ginger, turmeric,
cinnamon, garam masala and nutmeg.
Add the lamb shanks to the pan, and ensure they are browned all
over. Follow with the tin of tomatoes and lamb stock, season with
salt and pepper, bring everything to the boil and simmer on the hob
for 3 hours.
When ready, the lamb shanks will fall away from the bone at the
touch of a fork.
To make the cauliflower mash, cut the cauliflower into small
florets and boil.
Drain and stir fry the cauliflower with the remaining garlic,
ginger and garden peas in a slug of olive oil.
Puree the vegetables with double cream in a food processor or
blender, leaving it a little bit chunky. Mix in a pinch of garam
masala, salt and pepper.
Parboil some chantenay carrots for 5 minutes, then toss in a
pan with olive oil, runny honey and the caraway seeds. Roast at
180C for 45 minutes.