Ingredients
4 large lamb shanks (or 8 small)
2 Tbsp ghee
2 brown onions, sliced
8 cloves garlic, sliced
6cm piece ginger, cut into fine batons
1 cup dry sherry
2L chicken stock
1 Tbsp sweet paprika
2 tsp ground turmeric
¾ cup currants
1 cup roasted capsicums, finely sliced
4 free-range eggs
½ cup milk
2 cups plain flour
Sea-salt flakes and freshly-ground black pepper
1 bunch parsley, very finely chopped
Toasted flaked almonds, to serve
Method
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Set a large heavy-based saucepan over a medium heat, then fry the lamb shanks in ghee for 5 minutes, turning regularly, until very well-browned. Set aside. Add the onions, garlic and ginger, cook for 5 minutes
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Pour in the sherry, boil briefly, then add the stock, spices and currants. Once simmering, return the lamb shanks, fit the lid and cook for 1½ hours. Mix in the capsicums and cook for 1 more hour. Remove the lamb shanks and keep warm, then boil the sauce gently to thicken.
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Meanwhile, whisk the eggs, milk and flour until smooth, then season with salt. Pour into a large-hole colander set over a saucepan of boiling salted water and press through. Once floating, scoop out and place in the sauce. Add the parsley, season with salt and pepper, then serve with the lamb shanks sprinkled with almonds.
