For the curried lamb:
4 Lamb shanks
Salt and pepper
2 Tablespoons Oil
2 Onions (Sliced)
1/2 Teaspoons Dried chilli flakes
1 Star anise
2 Cardamom pods
3 Sprigs thyme
3 Garlic cloves (Chopped)
2 Teaspoons Ginger paste
2 Teaspoons Ground cumin
1 Tablespoon Ground coriander
1 Teaspoon Chilli powder
2 Tablespoons Curry powder
300 Grams Tomatoes (Chopped)
600 ml lamb or beef stock
For the Fragrant Rice:
2 Cups Spekko Basmati rice
1 Tablespoons Oil
1 Cinnamon stick
1 Teaspoon Black mustard seeds
3 Cardamom pods
1 Teaspoon Turmeric
1 Teaspoon Salt
4 Cups Boiling water
For the vegetable pickle:
1/2 Cup White wine vinegar
4 Tablespoons Huletts castor sugar
1/2 Teaspoon Salt
Carrots (Peeled and sliced)
4 Radishes (Sliced)
1/2 Cucumber (Deseeded and sliced)
Season the lamb with salt and pepper.
Heat oil in a pot, then add the lamb and brown on high heat until golden on all sides. Set aside.
In the same pot, add the onions, chilli, star anise, cardamom and thyme, then cook on medium heat until onions are soft, golden and caramelized.
Turn the heat down to low, then add the garlic, ginger, cumin, coriander, chilli powder and curry powder. Cook the onions and spices gently for 6-8 minutes, stirring occasionally.
Add the pureed tomatoes and stock, then bring to a boil.
Return the lamb shanks to the pot, then turn heat to a gentle simmer, cover and leave to simmer for 3-4 hours or until the lamb shanks are tender and falling off the bone.
Rinse the rice under cold water, then drain.
To a cold pot, add the oil, mustard seed, cinnamon stick and cardamom, then place onto a medium heat.
Once the mustard seeds begin to pop, add the drained rice, then stir to coat the grains in the oil.
Add turmeric, salt and water, then bring to the simmer. Cover and leave to cook until the water is all absorbed.
Remove from the heat, then leave to steam for 5 minutes.
Fluff the rice using a fork.
Whisk together the vinegar, sugar and salt until dissolved.
Add the sliced vegetables to the pickling mixture, then mix well.
Leave to sit for at least 30 minutes before serving.