Lip smacking hot and spicy lamb shanks.
A magnificent recipe that infuses mega flavor to meat through the use of a plethora of spices and fresh ingredients to bring out the richest tasting juiciest slow cooked shanks you will ever taste. Allow the shanks time to cook and they will reward you with a beautiful tender meat that simply falls of the bone.
INGREDIENTS:
4 large lamb shanks - cut in half in the middle of the bone.
3 Dried red whole kashmiri chilli
8 green cardomon pods
2 black cardomom pods
6 cloves
10 whole black pepper
some cinamon sticks
4 small onions
12 cloves of garlic
10 to 12 red birds eye chillies -
1 large red chilli
Ginger approx 2 full tablespoons of fresh garlic
5 large tomatoes - pick the reddest one you can find -
4 large table spoons yogurt
Fresh coriander - quarter bunch , plus garnish
METHOD :
chop onions saute in 5 table spoons oil with 1 teaspoon of salt. 5 min.
Add dry whole spices.
Add shanks - saute, then yogurt.
Add ground spices and powder
{
2 teaspoon kashmiri red chili
2 teaspoon dried ground red chilli
2 teaspoon of ground cumin seeds
1 teaspoon garam masala
1 teaspoon of turmeric powder
1.5 teaspoon of himalayan salt }
Saute 3 min.
Add Shanks - light cook 5 min - add a little water to soak the frying spice flavour.
Add chopped tomatoes.
Add garlic, ginger and fresh chillies - rough ground
Add a little more oil - cook 5 to 10 minutes
Add 2 to 3 litres of water until the shanks are covered.
Slow cook for 2 to 3 hours - depends on size of shanks you have.
As the shanks cook - the gravy will thicken and reduce in water content.
When serving - plate the shank first - carefully lifting out of pot onto plate. Next cover the shank with gravy ensuring whole spices are not plated -
you can use a strainer if you prefer to strain the gravy first.
garnish with chopped fresh coriander.
Enjoy with nan bread or boiled rice.
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