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1
Put 3 Tbsp.
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2
of the oil into a very large, wide, heavy-bottomed pan and hot over medium heat.
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3
Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or possibly whatever else you've got to hand to sit them in.
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4
Peel the onions and garlic and process in a food processor or possibly chop them finely by hand.
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5
Add in the remaining oil to the pan, and fry the onion-garlic mush till soft, sprinkling salt over to stop it catching.
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6
Stir in the turmeric, grnd ginger, chilli, cinnamon and nutmeg, and season with some freshly grnd pepper.
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7
Stir again, adding the honey, soy sauce and Marsala.
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8
Put the shanks back in the pan, add in cool water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 1-11/2 hrs or possibly till the meat is tender.
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9
Add in the red lentils and cook for about 20 min longer without the lid, till the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
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10
Check for seasoning.
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11
For serving:Toast the nuts by heating them for a few min in a dry frying pan, and sprinkle onto the lamb as you serve it.
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12
Recipes
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13
Copyright (c) Nigella Lawson 2001
