Lamb and lentil curry

Heat the oil in a heavy-based saucepan.
Add the cardamom pods, coriander seeds
and cinnamon sticks. Stir-fry for a minute
or two to allow the flavours to develop,
then add the onions and stir-fry until
soft and translucent. Add the garlic and
stir-fry for another minute or two.
Add the remaining spices and stir to
combine. Remove the onion mixture from
the saucepan and set aside. In the same
saucepan, fry the lamb shanks in batches
until golden brown on all sides. Fry only
a few pieces of meat at a time to prevent
them from burning and from stewing
in their own juice. Season with salt and
freshly ground black pepper and, as soon
as you’ve browned all the meat, return
it to the saucepan with the onion mixture.
Add the tomatoes, potatoes and
lentils, and stir to combine. Add the
chicken stock and bring to the boil.
Reduce the heat then simmer, covered,
for 1 1/2 hours or until the meat is soft
and almost falling off the bone. Taste
and, if necessary, season.
Garnish with strips of fried ginger
and serve with sambals and poppadums
or naan bread.