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INGREDIENTS:
For the lamb shanks:
- 2 lamb shanks
- 1tsp turmeric
- 1tsp cumin powder
- 1tbs garlic paste
- 1tbs ginger paste
- 2tbs yoghurt
- 200ml beef stock
- For the sauce-
- 3tbs oil
- 3 onions finely chopped
- 1tbs garlic paste
- 1tbs ginger paste
- 1tsp green chilli paste (or according to your taste)
- 1 tin of chopped tomatoes
- 2tsp kasuri methi
- 3tsp coriander powder
- 1tsp turmeric
- 2tsp cumin powder
- 1tsp deggi mirch
- 1/2tsp cardamom powder
- 1tsp garam masala
- Salt to taste
- Chopped coriander to garnish
Method:
Marinade the lamb shanks with the first set of ingredients- preferably overnight.Heat oil in a large pan and add the lamb shanks.
Cook the lamb shanks to seal the meat.
Remove the shanks and place them in the pressure cooker.
Add the stock and cover and cook for 20-30mins. In the meantime prepare the sauce in the first pot.
You may need to top up some oil. Add the onion and cook until translucent.
Add the garlic, ginger and chilli paste and stir fry for 5 mins. Add the kasuri methi and cook for 2mins.
Add the tomatoes and spices and cook on a low heat for around 20mins.
At this stage you can blend the mixture so it’s a nice smooth sauce. Add the salt.
Add the lamb shanks and remaining liquid and cook until the lamb is falling off the bone.
Garnish with coriander and serve with rice, Roti or naans.
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