You can make red pepper puree by flame roasting the peppers, seeding them and running it through the blender with a bit of water. In India it's available in packages which are quite convenient.

Brown then simmer lamb bones and trimmings in water with a few vegetables to make lamb stock. Or look for it on the specialty shelves at your market. If a total pinch you could use beef stock but it will not be at all "authentic" as beef is not common in that part of the world.

Mix together the tomato and red pepper puree, fennel, salt, pepper, garlic, and stock. Place the lamb shanks in this marinade for at least 30 minutes. Overnight in a plastic bag worked well when I did this recipe.

Preheat oven to 325F (160C)

Roast the lamb - in the marinade- for 1 hour-40 minutes until the meat is very tender.

Carefully remove the lamb and strain the liquid into a saucepan. Cook until it thickens to a sauce consistancy (about 15 minutes).

Place a ring of couscous on each plate. Stand a lamb shank in the center and pur the sauce over the meat. Garnish with halved cherry tomatoes and a bit of parsley.

Adapted from recipe by Chef Dharamivir Singh, Taj Palace Hotel, New Delhi.

Each (1 shank, 500 gram) serving contains an estimated:

Cals: 615, FatCals: 190, TotFat: 21g

SatFat: 9g, PolyFat: 2, MonoFat: 9g

Chol: 128mg, Na: 468mg, K: 872

TotCarbs: 59g, Fiber 5g, Sugars: 5g

NetCarbs: 54g, Protein: 45g