Lamb shanks in pear, carrot, onion, garlic sauce

I know - pear and onions don't sound like they are the best buds but the sauce works pretty well with these two in it!

Ingredients:

Lamb shanks - 2
Olive oil - 20 ml
Vegetable Stock - 200 ml
Pear - 1 (crunchy, not ripe)
Onion - 1 large
Garlic - 3 cloves
Rosemary leaves - 1 tablespoon
Mint leaves - 1 tablespoon
Black pepper - 1/3 teaspoon
Salt - to taste
Lemon - 1

Pre-heat oven to 180 degree Celsius.

Chop the pear, onion and garlic (separately) quite fine. Slice the carrot (rather thick).
Heat olive oil and add the garlic. Add the onion after half a minute and sauté for 2 minutes.
Put the lamb shanks and cook for a minute on each side to seal in the flavor. Add the pear, rosemary, mint, pepper, lemon, and salt. Add the stock and bring it to boil. Cover with an aluminium foil and bake for 1 hour. Take out, mix the sauce again, turn the shanks over and cook for another hour. Done!

Serve with roast potatoes - yumm :p

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Plain daal

Here's a version of daal that I made when Gunjan was recently under the weather. Among all the different varieties, I can safely say that this is my favorite.

Ingredients (for 2):

1. Daal - 150 grams
2. Whole chillies slit (fresh, or dried) - 2
3. Cumin seeds - 1 heaped teaspoon
4. Oil - 20 ml
5. Salt - 1/2 teaspoon (or, to your taste)
6. Turmeric - 1/4 teaspoon (or even lesser)
7. Coriander - a decent bunch (chopped)

Wash the daal (to get all chemicals off it), and boil it in 1ltr water with slit chillies, turmeric, salt in a pressure cooker for 15 mins) or a saucepan for 25 mins on high.

Once boiled, heat the oil in a narrow saucepan or a tadka pan if you can get one. When oil is hot, add the cumin and when dark brown, add to the daal. Add 300 ml more water so that it becomes soupy, boil covering it on high for another 5 mins and add the chopped coriander.