4 lamb shanks
3 cloves garlic finely chopped
onion finely chopped
1 knob ginger, finely chopped
1 tbsp ground cumin
1 tbsp turmeric
1 tsp mild paprika
1 cinnamon stick
5 tomatoes, quartered
chickpeas drained, rinsed
Put pepper on the shanks and place them in a hot non-stick pan. Add a little oil and brown on both sides.
Once browned, remove them from the pan and put aside.
Eggplant, diced and into hot pan with oil. Salt and pepper added.
1 tbsp cumin, 1 tbsp turmeric and 1 tsp paprika. Pinch of safron.
Add the chopped coriander and parsley, tomatoes, carrot, onion, garlic and ginger and stir.
2 cups lamb stock.
tomato passata and chopped tinned tomatoes. Prunes and Chickpeas added.Cinnamon Stick
Lid on, into oven 165C for 1.5-2 hours.