This is a slow cooked recipe that makes the meat very succulent and tender in a tangy, lightly spiced curry.
Ingredients:
1 tbsp ghee
2 Lamb shanks
2-3 shallots, chopped finely
2-3 tomatoes, chopped
1 cinnamon stick
1-2 cardamon pods
2 cloves
2-4 peppercorns
1 bay leave
1 tsp whole cumin
1 green chilli, slit in half
2-3 cloves of garlic, grates
1/4 inch of ginger, grated
2 tsp madras curry powder
1/2 coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes (optional)
juice of 1/2 lemon
1 tsp kassori methi
1 tsp garam masala
2-4 tbsp yogurt, lightly beaten
1 tbsp butter
Salt & Pepper
Method:
1. Marinate the lamb shanks with grated ginger/garlic, madras curry powder,coriander, turmeric powder,chilli flakes,lemon juice and salt/pepper. Leave aside atleast for 2 hours, can even leave it overnight.
2. In a saucepan, heat the ghee, add the cumin, cinnamon, cardamon,cloves, peppercorns, bay leaf. Once the cumin starts to splutter, add the slit green chilli and shallots.
3. Once the shallots are translucent, add the tomatoes. Saute until the oil separates.
4. Add the lamb shanks, stir until well coated with the masala. Once the meat gets brown, add little water depending on how much gravy you require.
5. Simmer on low heat and cook atleast for a hour, stir occasionally.
6. After an hour, pour in the yogurt, stir well. Add the kasoori methi and butter. Cook for another 30 minutes, until the meat is tender on low heat. Season well. If you want it more tangy add 1 tbsp tomato puree.
7. Serve hot with pitta.
Ingredients:
1 tbsp ghee
2 Lamb shanks
2-3 shallots, chopped finely
2-3 tomatoes, chopped
1 cinnamon stick
1-2 cardamon pods
2 cloves
2-4 peppercorns
1 bay leave
1 tsp whole cumin
1 green chilli, slit in half
2-3 cloves of garlic, grates
1/4 inch of ginger, grated
2 tsp madras curry powder
1/2 coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes (optional)
juice of 1/2 lemon
1 tsp kassori methi
1 tsp garam masala
2-4 tbsp yogurt, lightly beaten
1 tbsp butter
Salt & Pepper
Method:
1. Marinate the lamb shanks with grated ginger/garlic, madras curry powder,coriander, turmeric powder,chilli flakes,lemon juice and salt/pepper. Leave aside atleast for 2 hours, can even leave it overnight.
2. In a saucepan, heat the ghee, add the cumin, cinnamon, cardamon,cloves, peppercorns, bay leaf. Once the cumin starts to splutter, add the slit green chilli and shallots.
3. Once the shallots are translucent, add the tomatoes. Saute until the oil separates.
4. Add the lamb shanks, stir until well coated with the masala. Once the meat gets brown, add little water depending on how much gravy you require.
5. Simmer on low heat and cook atleast for a hour, stir occasionally.
6. After an hour, pour in the yogurt, stir well. Add the kasoori methi and butter. Cook for another 30 minutes, until the meat is tender on low heat. Season well. If you want it more tangy add 1 tbsp tomato puree.
7. Serve hot with pitta.
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