Curried lamb shanks with Mauritian mango kutcha recipe | Sainsbury`s Magazine

Ingredients

• 11⁄2 tbsp vegetable oil
• 4 lamb shanks, 350g-450g each
• 1 large onion, chopped
• 4 whole cloves
• 10 fresh curry leaves
• 1 cinnamon stick
• 8 large garlic cloves, finely chopped
• a thumb-size piece of root ginger, finely chopped
• 4 large vine tomatoes, diced
• 2 tbsp mild curry powder
• 1⁄2 tsp ground turmeric
• 1 tsp hot smoked paprika (or use 1 tsp smoked paprika, plus a pinch of cayenne pepper)
• 600ml lamb or chicken stock* (use fresh, or 1 stockpot or cube)
• 300g Greek-style natural yogurt
• fresh coriander, roughly chopped
• 1 x 80g pack pomegranate seeds
• rice and/or roti
• 1 underripe mango or a green mango from an ethnic shop
• 1⁄2 tsp fine sea salt
• 2 red chillies, roughly chopped, deseeded if you wish
• 2 garlic cloves, peeled
• 1⁄4 tsp brown mustard seeds, crushed
• 1⁄4 tsp ground fenugreek
• 1 tbsp cider vinegar
• 2 tbsp vegetable oil