In a bowl add the greek yoghurt then add the Lamb shanks and thoroughly marinate the lamb in the yoghurt - ideally overnight but at least an hour
Step 2
In a grinder make a paste of the garlic and ginger then add the red onions and blitz and set aside
Step 3
Heat the veg oil till a haze forms then add the bayleaves, then the mace, cinnamon stick, cardamon pods, star anise and cloves and fry for a minute
Step 4
Now add the garlic/ginger and red onion paste to the pan and stir
Step 5
Then in a bowl add the dried spices which are chilli power, ground coriander, turmeric and garam masala now add some warm (not hot) water to blend all the spices together to make a small paste then add to the pan and stir in
Step 6
Now add the lamb shanks for the pan and add water
Step 7
Add the cashew nut paste and the pureed tomatoes (passata)
Blitz the shallots, garlic and green chilli and sliced ginger so you get a nice paste and set aside
Step 2
With a little oil, dry the mustard seeds until they "pop", with the cumin, cloves, crushed cinnamon and cardamom pods
Step 3
Fry the pork in the spices and add the paste and stir in
Step 4
Add lots of water (cant be precise say about 1 pint? or more)and bring to a simmer for about 45mins
Step 5
About 5 mins before it is due to be served, add the tamarind paste which you have watered down and the crushed coriander seeds, stir in and bring to the boil
Step 6
Serve with either rice or crusty bread - as a finishing touch you could add chopped coriander as a dressing on top
Add the water to a pan and bring to the boil then add the beef cubes and remove the scum from the top until clear
Step 2
Then add the red & green pepper, onion, carrots, red chilli, paprika powder, sugar, beef oxo cube, tomatoes, and salt and pepper and soya sauce and bring again to the boil then cover and simmer for 1 hour
Step 3
After 1 hour remove the lid and add the potatoes and bring back to the boil and cover and simmer again for the remaining 30mins until the potatoes are cooked but not mushy then serve.
Step 4
This soup can be saved and eaten over 2 days and usually the second day is better flavour as the beef takes on the flavours of the ingredients.
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