Mal's Fiery Jalfrezi Slow Cooked Lamb Shanks

1-2 tablespoons unsalted butter

2 tablespoons vegetable or olive oil, divided

1 large onion, finely chopped

6 small tomatoes

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 red chile pepper, finely chopped (seeds left in)

2 cloves garlic, peeled and finely grated

2-inch piece fresh ginger, peeled and finely grated

2 teaspoons ground turmeric

1 teaspoon paprika

2 teaspoons cumin powder

1 teaspoon ground coriander

2 lamb shanks

1 tablespoon tomato purée

1 can (14.5 ounces) chopped tomatoes

2 cups water

Salt and pepper

Garnishes

1 red chile, finely sliced

¾ cup chopped fresh cilantro

Fresh lemon or lime juice

Put a large pan on a high heat add butter and about 1 tablespoon oil. Throw in the chopped onions, peppers, small tomatoes, garlic, ginger and diced chiles and stir to coat everything with the butter. Add in turmeric, cumin, ground coriander and paprika. Stir well and reduce the heat to medium.

Put another pan on a high heat. When hot, add 1 tablespoon of oil, swirl it around and add in the lamb shanks. Cook on a high heat, turning the pieces of lamb once to get most of the meat browned on the outside.

Turn the heat off the lamb and turn the heat back up high on the first pan containing the spices and onions. Add in 1 tablespoon of tomato purée and the tin of chopped tomatoes. Give it all a good stir together before adding 2 cups of boiled water. Stir again.

Add the lamb into the larger pan after the water and stir; turn the heat down to a simmer and leave the curry bubbling away gently for 1 hour, after which time the lamb will be soft and succulent. Simmer another hour and the sauce will have reduced and thickened. Throw in the chopped cilantro, fresh chili and a squeeze of lemon juice. Serve with rice or naan bread.

Serves two.

Cook's note: You'll probably have extra curry sauce. Try it in burritos.