Masala Welsh Lamb shanks with crispy shallots and kachumber

Serves 4 (Start 1-2 days before serving) Starters and mains

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Method

Make the paste 1-2 days before. Pound all the ingredients, apart from the oil, in a pestle and mortar or blitz in a processor. Add the oil, stir to combine, then rub the mixture all over the lamb shanks. Keep in the fridge, and allow to marinate, covered, until ready to use.

To make the crispy shallots, put a metal sieve over a bowl and line a plate with kitchen paper. Heat a large wok over a medium heat, then add the oil and half the shallots. Lower the heat a little and fry, turning regularly, until golden.

Transfer them, with the oil, to the sieve, then tip the shallots on to the lined plate and spread them out to cool. Wipe out the wok, pour the oil from the bowl back into the wok and fry the rest of the shallots in the same way, adding the curry leaves, if using, for the last few minutes to crisp. Allow to cool and, once cold, store in a jar with a tight-fitting lid until needed. If you want to make these in advance, they will keep for up to a week at room temperature.

Preheat the oven to 170C/ 150C F/Gas 3. Around 30 minutes before cooking, scrape the marinade off the shanks, reserving it for cooking. Season the lamb with plenty of the sea salt flakes. Heat 2tbsp of the oil in a large oven-proof casserole or cooking pot. Sear the shanks on all sides for 4 minutes in total, turning them with tongs when each side is golden brown. Transfer to a plate and wash the casserole clean.

Heat the remaining oil in the casserole, then add the curry leaves and the reserved marinade. Fry for 1 minute, then add the lamb shanks in a single layer, spooning the marinade over to coat them, then add half the stock. Cover with a sheet of scrunched up and dampened baking paper, trimmed to fit the pot, and add a lid or foil.

Cook in the oven for around 30 minutes. Top the casserole up with the remaining stock and lower the heat to 150C/130C F/Gas 2. Cover the pot in the same way again and cook for a further 45 minutes–1 hour until the lamb is very tender and cooked through. Remove the lid, spoon the juices over the meat and cook for another 5–10 minutes.

While the lamb is cooking, prepare the kachumber salad by mixing all the ingredients together, then chill until serving.

Scatter the crispy shallots and curry leaves, if using, over the lamb and drizzle over any cooking juices. Serve with the kachumber, poppadoms and lime wedges to squeeze over.

Welsh Lamb comes with PGI (Protected Geographical Indication) status, ensuring its quality, integrity and provenance. Produced by caring farmers, traditional flocks are farmed non-intensively across grasslands peppered with heather and fragrant wild herbs just as they have been since the 14th century. The result is a unique taste of Wales – versatile, succulent, sweet and tender.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.