Slow cooked Kinmana Organic lamb shanks in yoghurt
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp ground hot paprika
- 3 ½ cups plain Greek-style yoghurt
- 2 garlic cloves, minced
- ½ lemon, juiced
- ⅓ cup extra virgin olive oil
- 4 Kinmana organic lamb shanks (from your lamb side)
- 1 lemon, cut in wedges, to garnish
Place the coriander, cumin and fennel in mortar and pestle. Pound well. Add the paprika. In a bowl, place the spices, yoghurt, garlic, lemon juice and olive oil. Mix well. Reserve ½ cup of the marinade in the fridge to serve with the lamb.
Place the lamb shanks in a slow cooker, and season with salt and cracked pepper. Pour the yoghurt mixture over the lamb shanks to coat and put on ‘auto shift’ for around 8 hours.
Serve with the reserved yoghurt marinade and lemon wedges.