"This is my signature dish. Friends and family always ask me to make it and it brings happiness to everyone."
- 2 kg lamb shanks, cut into stew size, bone in (ask your butcher to do this for you)
- 2 onions, finely chopped
- 5 garlic cloves, finely chopped
- 2 cm piece ginger, finely grated
- 1 red capsicum, cut into 2 cm pieces
- 1 green capsicum, cut into 2 cm pieces
- 1 eggplant, peeled and grated
- 1 zucchini, grated
- 2 x 400 g cans chopped tomatoes
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 40 g (¼ cup) roasted cashew nuts
- 1 tsp salt
- Coriander sprigs, to garnish
- Soft polenta or mashed potato, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large, wide heavy–based pan over high heat. Brown the lamb in batches until golden on both sides, then return all the lamb to the pan. Add the onion, garlic, ginger and capsicum, then cover and simmer over low heat until the juices have evaporated. Stir in the onion and capsicum mixture until well combined.
- Stir in the eggplant, zucchini, tomatoes and spices. Bring to a simmer, adding a little extra water if the mixture seems a bit dry. Stir in the cashews and salt, cover and simmer over very low heat for about 2½-3 hours or until the lamb is tender and falling off the bone.
- Ladle the stew into bowls, scatter with coriander sprigs and serve with soft polenta or mashed potato.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.