Lamb Shank Madras with Turmeric Rice and Pickled Beet

Steps

1. oven to 220°C. Bring a full kettle to the boil. Set aside a medium-sized baking dish.
2. Squeeze contents of lamb shanks pack out into baking dish. Sprinkle over Madras curry spice and rub into lamb. Pour over canned tomatoes, boiling water and salt. Cover dish tightly with foil and place in the oven to bake for about 30 minutes, or until lamb is warmed through and tender.
3. Place all turmeric rice ingredients in a small pot and bring to the boil. As soon as it boils cover with a tight-fitting lid, and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, for a further 8 minutes. Do not lift lid at any time during cooking.
4. While shanks and rice cook, prepare the pickled beet. Peel and grate beetroot. Melt butter and oil in a small pot on medium heat. Add onion and cook for 3-4 minutes, until soft. Add beetroot spice and cook for about 1 minute, until fragrant.
5. Add beetroot, vinegar and salt and cook for 1-2 minutes, until beetroot is hot and still has a slight crunch. Lastly stir in second measure of butter and set aside, covered, until serving. Peel cucumber into long, thin ribbons and add to a small bowl. Toss through thread coconut.
6. Remove shanks from oven and use 2 forks to remove meat from bones. Discard bones and return to the oven, uncovered, for a further 5 minutes. When turmeric rice is ready, fluff up grains with a fork.
7. place ¾ cup of turmeric rice onto plates and spoon lamb shank madras over top. Place pickled beetroot and cucumber coconut salad on the side. Dollop with coconut mango yoghurt and sprinkle with coriander.