This is a version of a classic Indian dish which I rather like. I make no claims for authenticity, but it is definitely very tasty!

This dish works best with lamb shanks, which are quite full of bones but are often available very cheaply from the supermarket. It also is a good one to make up in larger quantities, cooked and then frozen. Re-heating seems to enhance rather than detract from the flavour.

For this, you need a really large pan with a well-fitting cover which can be used in the oven or on the gas/electric ring on the top of the cooker. Watch out for plastic handles on otherwise heat-proof pans. You could always use aluminium foil instead of a lid.

Put four tablespoons of vegetable oil into the pan, and heat up. Wash the lamb shanks and put in the pan - they will sizzle and brown quickly, so just turn then over a couple of times to make sure every surface is sealed. Remove the shanks and put on a plate for a few minutes.

Finely-slice a large onion (or two smaller ones) and add to the oil left in the pan. Add a clove or two of garlic (optional), and a sliced green chilli (again, optional). Fry the onion for a few minutes until it is all soft. Add a tablespoon of chilli powder, a tablespoon of coriander leaf, and half a teaspoon of ground ginger. Stir thoroughly for no more than a minute.

Disolve a lamb stock cube in half a pint of boiling water and pour over the onions. Also add half a pint of Greek-style yogurt. Return the lamb shanks to the pan and bring to the boil, stiring gently. Also add four or so cardamom pods and a few strands of saffron. Finally, add a dozen or so of whole cherry (or other small) tomatoes.

Put the lid on the pan and stick it in the oven at gas mark 4 (170C). It will need to cook for at least two and a half hours, and can be cooked longer. Check occasionally to make sure that it is not drying out - if it looks as if it is, add a splash of hot water from the kettle.

When it is cooked, the meat will be wonderfully tender and falling away from the bone. Remove the lamb shanks from the pan and put them on warmed plates. Thicken the sauce with two teaspoons of cornflour disolved in a couple of fluid ounces of cold water - stir in very well to make sure it is even and smooth. Spoon lots of the sauce over the meat, and provide plenty of rice to sop it up!