By Tonia Buxton
When I’m making this curry at home, the whole house smells delicious. Using lamb shanks makes it look so pretty and gives it dinner party status.
Preheat the oven to 160°C/320°F/Gas Mark 3.
Combine the chilli flakes, ginger, cumin seeds, black peppercorns, cardamom and salt with the onion, garlic, lemongrass, coriander and 1 tbsp of the olive oil in a blender and blend as finely as possible.
Brown the lamb shanks