Black pepper lamb

Pepper can be a funny spice. A little can warm you, or bring out the taste of sweet dishes. Too much of it can make the dish fiery and harsh. But just the right amount? Therein lies heaven (or as close to heaven as lamb curry gets).

Recipe

This recipe was based on one I found online.

I made a few adjustments to the original recipe:
I used two lamb shanks, rather than diced lamb, and used the maximum cooking time from the recipe. When the meat was cooked, I removed it from the sauce and let it rest 10-15 minutes while I reduced the liquid and prepared my rice, then sliced it for serving.
I added the yogurt at the end of cooking, off the heat, as I used low-fat yogurt (which would never have survived without curdling otherwise.

Serves: 4
Preparation and cooking time: 2 hours