Tuesday 27 May
Holt was staying home today, so he could do something long-simmered.
He browned a pair of lamb shanks in oil, added some chopped onion, garlic, and fresh ginger to sweat down with ground coriander, some cinnamon, and the last of the Ahmad garlic pickle, then deglazed with a drop of wine and some water, and set it to cook low and slow for a couple of hours.
In the last hour, he threw in a half cup of lentils. The result: a savory, spicy mess of pottage.