3kg lamb shank hind
5g paprika red powder
60g chopped ginger (or powder)
80g chopped garlic
150g soya sauce (optional)
10g cumin powder
2kg tomatoes (diced)
200g tomatoes paste
20g coriander powder
20g pepper (black or white)
5g cinnamon sticks
3g bay leaves (or basil or terragon leaves)
Oil for frying

Season the lamb shank with paprika powder and half the portions of ginger and garlic.

Roast the lamb at 180 degrees celcius for 45 minutes.

Fry all other ingredients until fragrant.

Pour this sauce onto the roasted lamb and put the lamb back into the over for 2 hours at 150 degrees celcius.