Ingredients

8   lamb drumstick shanks     Marinade: 1/3 cup   almond meal 200 g   yoghurt 1/3 cup   brown sugar 4 tbsp   Rogan Josh curry paste

Method

1.   Mix together curry paste, almond meal, yoghurt and brown sugar and spread over the drumstick shanks then marinate for about 30 minutes, overnight if time allows. 2.   Heat a kettle (covered) barbecue or oven and cook drumsticks for 11/2 - 2 hours or until fork tender, basting occasionally. 3.   Serve with naan bread or rice, salad, and a variety of Indian chutneys or pickles.

Tip:

As a change from rice serve these lamb shanks with a red lentil dhal, made by sauteeing chopped onion, garlic and celery, adding your favourite Indian spices with red lentils and a can of crushed tomato.