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Lamb shanks make the most amazing curries, cooking for so long that the meat just falls off the bone and all the flavours massively improve the tomatoey, lightly spiced sauce. We get rid of the carbs and instead make cauliflower rice in the microwave...simple!
peel and roughly chop the onion, garlic, ginger and chilli. Add these to a spice grinder, mini blender or pestle and mortar with the curry powder, garam masala and a splash of water.
blitz or pound the mixture into a paste.
heat a glug of coconut oil in a saucepan and chuck in the curry paste.
fry the lamb shanks in a dry pan to seal and gain a golden colour.
pour the lamb stock, chopped tomatoes and curry leaves into the paste.
transfer the coloured lamb to the curry.
bring the curry to a boil then reduce the heat right down.
cover with a lid and simmer for 2 hours, checking occasionally to make sure the bottom isn’t catching.
remove the lid and cook for a further 30 minutes until the sauce reduces.
trim the leaves off the cauliflower and cut it into large chunks.
blitz the chunks in the food processor until about the size of rice grains and stick them in a microwaveable bowl with the cumin seeds, turmeric and plenty of seasoning.
cover the bowl with Clingfilm and microwave for 4 minutes.
dice a quarter of the cucumber and finely chop the coriander.
stir cucumber and coriander into the yoghurt and season.
serve the lamb shanks and sauce over the cauliflower rice with a dollop of the yoghurt dressing.