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Give yourself a winter iron boost with these spicy lamb lamb shanks smothered in a rich spinach and tomato gravy!

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Serves 2

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2 lamb shanks

3cm ginger, peeled and roughly chopped

4 garlic cloves peeled

1 red chilli, deseeded and roughly chopped

2 tsp garam masala

1 tsp ground cumin

1 tsp turmeric

1 tsp chilli powder

4 tbsps oil

2 onions, sliced thinly

400g can tomatoes

2 T lemon juice

1 tsp sea salt, or to taste

2 handfuls finely chopped spinach

Plain yoghurt & fresh coriander leaves to garnish

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Brown the shanks in a large pan. Remove from pan and set aside.

Make a paste by putting the fresh ginger, onions, garlic, chilli, garam masala, cumin, turmeric, chilli powder and 2 tbsps of oil in a food processor or blender and process to a paste.

Heat remaining oil in pan, fry onions for 2-3 minutes then pour in the paste and fry for 5-7 minutes until the spices give up their aroma and the onion has softened.

Add the browned lamb shanks, tomatoes, lemon juice and salt and bring to a simmer. Cover and cook for 45minutes to one hour or until shanks are tender and. Remove the cover for the last 10-15 minutes, add the spinach and simmer to allow sauce to thicken. The sauce and lamb should have deepened in colour as they finish cooking.

Just before serving, drizzle with yoghurt and garnish with fresh coriander.