Yoghurt Lamb Curry

Having grown up in an Asian household, the complex flavours of curries are something that my palate adapted to at an early age. It's what I grew up eating and it's what I know how to cook best. Here's a recipe for a curry you won't find in any restaurant.

Ingredients:
750g lamb / 1kg lamb shanks (French trimmed and cut in half), 500ml yoghurt, 4 teaspoons garam masala, 2 teaspoons cumin (ground), 1 teaspoon curry powder, ¼ teaspoon cloves (ground), 4 teaspoons paprika, ¼ tumeric, 1 teaspoon fresh ginger (grated), 3 cloves garlic (crushed), 1 onion (finely diced), peanut oil, salt and pepper to taste.

Combine the yoghurt, garam masala, cumin, curry powder and cloves in a large bowl and mix well. Add lamb and stir to coat. Cover and refrigerate overnight.

Heat some peanut oil in a saucepan on a moderate heat. Sauté the onion, garlic and ginger until onion is transparent. Lower the temperature to low and add the paprika and tumeric. Gently roast the spices so the flavour enhances. Add lamb (including marinade), stir to combine, cover and leave to simmer on low heat for approximately two hours. Stir regularly and ensure the curry isn't sticking to the bottom of the pan.

Once the meat is tender, serve on a bed of rice.