Indian-Style Lamb Shanks With Dried Apricots

• 6 lamb shanks (preferable french trimmed)
• 3 tablespoons vegetable oil
• 4 garlic cloves (finely chopped)
• 1 tablespoon ginger (freshly grated)
• 1 brown onion (large finely chopped)
• 1 chili (red large finely chopped)
• 2 teaspoons fennel seeds
• 1 tablespoon ground turmeric
• 2 teaspoons ground cardamom
• 1 tablespoon honey
• 3 tablespoons tomato paste
• 2 (400 g) tomatoes (canned)
• 2 cups water
• 2 cups plain yogurt
• 1 cup dried apricot
• 3 tablespoons coriander (leaves)

1. Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
2. Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
3. Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
4. Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
5. Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
6. Add the yoghurt and apricots and simmer for another 15 minutes.
7. Stir through the coriander leaves just before serving.
8. Recommend serving with basmati rice and spicy chutney.

lamb shanks, vegetable oil, garlic, ginger, brown onion, chili, fennel seeds, ground turmeric, ground cardamom, honey, tomato paste, tomatoes, water, plain yogurt, apricot, coriander

Taken from www.food.com/recipe/indian-style-lamb-shanks-with-dried-apricots-393380 (may not work)