Lamb shanks- 6 pieces.
Cumin seeds, fennel seeds, turmeric, black pepper, salt, garlic ground- 1 teaspoon each.
Olive oil- 2 tablespoons.
For the sauce:
Red onion- 1 chopped.
Brown onion- 1 chopped.
Garlic- 6 cloves, chopped.
Red chilli- 1 chopped.
Coconut cream- 1 can.
Grind all the marinate spices (without oil) together, add oil and grind again.
Rub the marinade mixture into each lamb shank. Let it marinade overnight.
Heat an oil in a frying pan and cook each shank in batches, till sealed and browned. Transfer to a slow cooker bowl.
Add the oil to the same frying pan and add all the rest of ingredients, apart from coconut cream. Cook till veggies are softened. Add coconut cream and cook for a new couple of minuets.
Pour the sauce over the shanks, in the slow cooker and set it to 3 hours.
Save with couscous.)