Looking through my freezer recently I found a lamb shank about which I had completely forgotten, so I defrosted it with a view to making a lamb curry.  I started by boning it and stewing the bone with a couple of Knorr lamb stock-pots, then cut the flesh longitudinally and then across into curry-sized pieces.  I put a few glugs of chilli-infused and garlic-infused rapeseed oils into my curry pan, added a couple of teaspoons of g/g paste, then saut