Our lamb shank curry is one of our most decadent curries”, says Hoppers director Karan Gokani about the centrepiece of his latest menu, “traditionally, it would be made with goat, but our version makes the most of British lamb.”

Start by snacking on crunchy curried mutton rolls, with a mildly spiced ketchup for dipping. Next, chicken thighs are marinated in lemongrass, ginger, garlic and Hoppers’ Kalupol spice blend, ready to be cooked until succulent, smothered in spiced butter and finished with crispy fried ginger and pandan leaves.

For the main event, British lamb shanks are slow-cooked for three hours in a sauce flavoured with roasted coconut and house-made curry powder, until the meat is falling off the bone. It’s served with flaky rotis for mopping up the sauce, and a refreshing aubergine ‘moju’ salad. “The salad is inspired by one of my favourite Sri Lankan pickles,” says Karan “we lightly pickle cooked aubergine chunks in coconut vinegar and mustard, then toss with fresh herbs and red onion for a burst of freshness”.

Finish with Hoppers’ Love Cake – a traditional Sri Lankan special occasion cake made with semolina, cashews nuts and warming spices. “We’ve spent years perfecting our recipe,” says Karan, “it’s a nutty, aromatic cake that’s fudgy in the centre and just set on the outside. We include dried fruits and peels for the festive season, to replicate the flavours of a traditional mince pie”.

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