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13 December 2012,00:01 by
V.Chitralekha

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RICH LAMB SHANK CURRY

Serves :
4

Preparation Time :
35 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Blend the tomatoes, ginger and garlic until smooth.
  • Heat the oil in a large saucepan. Brown the lamb shanks for about 3 - 5 minutes. Remove and set aside.
  • Reheat the oil, add the whole spices and bay leaves and, after few seconds add in the onion; cook until the onion is well browned.
  • Add the lamb, blended tomatoes, cumin, chilli powder, ground coriander, green chillies and salt; bring to a boil.
  • Cover and cook over a low heat, stirring occasionally for about 20 minutes.
  • Increase the heat and brown the meat and sauce, stirring very often, until the oil comes out of the sauce and it has reduced considerably.
  • Add enough water and bring to a boil, cover and cook over a gentle flame until the lamb is tender. Stir every 10 minutes and turn the meat in the sauce.
  • When the lamb is tender, reduce any excess liquid in the pan over a high heat until you have a creamy sauce.
  • Adjust the seasoning, stir in the garam masala and herbs and serve.

INGREDIENTS

  • 2 kg lamb shanks
  • 20 - 22 black peppercorns
  • 100 grams large tomatoes, quartered
  • 1 tablespoon fresh root ginger, peeled
  • 6 fat garlic cloves
  • 100 ml Cooking oil
  • 6 cloves
  • 2.5cm cinnamon stick
  • 50 grams largish onion, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder  
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 2 bay leaves
  • 2 teaspoon ground coriander
  • 4 green chillies, whole but pierced
  • 1 teaspoon garam masala
  • Salt, to taste
  • Handful of fresh coriander and / or a few shredded mint leaves

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