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Lamb Shanks In Curry Recipes
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Ingredients : |
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800g lamb
shanks
20g oil
3 cloves
(laung)
5 green
cardamom (choti elaichi)
30g ginger
paste
30g garlic
paste
salt to
taste
45g
yoghurt
30g brown
onion paste
5g red
chili powder
750ml
stock
120g
tomato purée
15g almond
paste
2.5g garam
masala
5g ginger,
julienned
10g green
coriander, chopped
a pinch
saffron (kesar)
a few
drops sweet ittar
dough to
seal dish |
Method :
- Heat oil in a kadhai (wok) and
sauté cloves and cardamoms till they crackle, add the ginger and
garlic pastes and sauté till almost dry.
- Add lamb shanks, salt, yoghurt,
brown onion paste and red chili powder.
- Stir for 3-5 minutes.
- Add stock and simmer till meat is
tender.
- Remove shanks into an ovenproof
casserole and strain the curry into another pan.
- Add the tomato purée to the
stained curry and cook till the quantity reduces to two thirds.
- Stir in the almond paste and the
garam masala.
- Cook for 2-3 minutes.
- Pour over the shanks.
- Sprinkle julienned ginger, chopped
coriander, saffron (crushed in a few drops of water) and sweet
ittar.
- Seal the casserole with dough and
let it simmer for 5 minutes in a preheated 350F oven.
- Open the seal and wipe edges of
dish.
- Transfer to a serving dish (can be
served in the same dish).
- Garnish with chopped coriander and
serve hot, accompanied by any Indian bread.
Serves 4 - 6
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