Anna: You’re very excited because we haven’t had lamb shanks in ages….
Peter: Yes, I can’t remember the last time I had a good shank.
Anna: Here all week.
Peter: I notice this is a different recipe from the usual. And it looks like it’s going to be quite curry-y.
Anna: Good spot. Did the name give it away?
Peter: Well Patara isn’t near Sheffiield is it?
Anna: You went and got the shanks from Drings. I see you could feed a family of four with each one, as usual.
Peter: Just the right size, I’m glad I took the car.
Anna: And you had to go to See Woo afterwards to find the paste. I couldn’t find it on Ocado. I expect someplace like Asda would have had it.
Peter: So how did you prepare these monsters?
Anna: Strangely they weren’t cooked in the curry paste for the whole 2 hours. After they’ve bubbled in the oven in coconut milk for all that time, you then decant them into another oven-proof vessel to be returned to the oven while you make the sauce out of the cooking liquer. I feel it’s another one of those needless steps that Nigella has in some of the recipes in this book, which is fine if someone else is washing up, but a pain if it’s you. And it is me, because you can’t get your cast wet.
Peter: I can dry up though.
Anna: The end result is delicious. The house smells lovely.
Peter: I like these. They weren’t too coconutty, and I’m not in the mood for anything too spicey tonight… these had a nice balance.
Anna: I’d call these a rich, spicy, easy Sunday night dinner if you take out the needless additional step. Next time you need a shank, I’ll make this.