Image: The Straits Times


Serves 5


5 Tbs peanut oil or vegetable oil

5 lamb shanks

6 cloves garlic, finely chopped

3 medium-sized onions, finely chopped

3/4 Tbs turmeric powder

3/4 tsp ginger powder

1/2 tsp coriander powder

1/2 tsp cumin powder

11/2 tsp cinnamon powder

3/4 tsp nutmeg powder

2 Tbs honey

1 Tbs soya sauce

3 Tbs wine (white, red or rose)

1 cube beef stock

6 Tbs red lentils

90g dried apricot

ground black pepper to taste

salt to taste

palm sugar to taste


1. Warm 3 Tbs of oil in a pan and brown the shanks, in batches, for about three to four minutes on each side. When done, remove and set aside.

2. To the same pan, add 2 Tbs of oil. Stir-fry the garlic and onion over low heat for about three minutes or until the onions are soft.

3. Add the turmeric, ginger, coriander, cumin, nutmeg, honey, soya sauce and wine. Stir to mix.

4. Add the lamb shanks, beef cube and enough water to just cover the shanks.

5. Bring the mixture to a boil on high heat, then let the stew simmer for about 2 to 21/2 hours until the lamb is soft and tender.

6. Add the lentils and apricots and cook with the lid off for about 20 minutes until the lentils soften and the gravy has thickened and reduced.

7. Add salt, pepper and palm sugar to taste.

This story was originally published in The Straits Times