Rub the lamb shanks with turmeric. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic.Remove these and dry-roast the cumin seeds, then the fennel
seeds and chillies.
Set the fennel seeds aside. Using a pestle and
mortar, grind the other spices to a fine powder. Add the ginger,
garlic and curry leaves and grind to a fine paste.
In a large pot,
heat the peanut oil over a low heat. Add the lamb shanks and seal
them until lightly brown on all sides. Remove shanks.
In the same
pot, fry the onion until soft. Add the spice paste and cook for
a few minutes. Add the shanks, coconut milk and water.
to the boil and simmer over medium heat for 10 minutes, or
until the liquid has reduced slightly. Add the cinnamon stick,
cardamom pods and fennel seeds.
Season, cover and cook,
partially covered, over medium heat, for 1 hour or until shanks
are tender. Add tamarind water and chopped coriander and season to taste. Serve with kachumber salad and steamed
basmati rice or parathas.
Mix all the ingredients together.