Be inspired by a Pakistani take on meat and two veg - an old recipe for rich, slow cooked lamb shank

Ingredients

• 2 lamb shanks
• 2 onions, diced
• 8 cloves of garlic, finely minced
• 2 cm piece of fresh ginger, sliced
• 4 cardamom pods, slightly smashed
• 3 bay leaves
• 2 tsps ground fennel
• 2 tsps mild red chilli powder
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 cinnamon stick
• 1 tsp garam masala
• Pinch of ground nutmeg
• Salt and pepper
• Olive oil
• 1 400g tin of chopped tomatoes
• 400ml lamb stock
• 1 head of cauliflower
• Fresh garden peas, shelled
• 200ml double cream
• 500g Chantenay carrots
• 1 tbsp runny honey
• 1 tsp caraway seeds