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| Lamb shank curry |
Ingredients:
For marinade -
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces,
1/2 tablespoon fresh ginger paste,
1 teaspoons minced garlic (roughly 3 pods),
2 dried red chili (soaked in warm water for 15 mins before use),
salt - 1 tbsp,
1/2 teaspoon turmeric,
1 teaspoons coriander powder,
1/2 teaspoon cayenne pepper (optional),
1/2 teaspoons garam masala,
1 teaspoons minced garlic (roughly 3 pods),
2 dried red chili (soaked in warm water for 15 mins before use),
salt - 1 tbsp,
1/2 teaspoon turmeric,
1 teaspoons coriander powder,
1/2 teaspoon cayenne pepper (optional),
1/2 teaspoons garam masala,
1/2 tsp meat masala,
1/3 cup plain yogurt,
1 tablespoons chopped fresh cilantro leaves,
1/3 cup plain yogurt,
1 tablespoons chopped fresh cilantro leaves,
1 tbsp chopped mint,
1/2 tbsp freshly squeezed lemon juice,
2 tbsp red wine (optional)
For gravy -
2 tbsp canola oil,1 tbsp ghee (clarified butter),1 tbsp cumin seeds, 2 bay leaves,1 black cardamom pod, 3 green cardamom,1 (2 inch) cinnamon stick,1 dried red chili, 5 peppercorns, 4 whole cloves,1 1/2 large onions, finely chopped,1/2 tbsp ginger paste,1 tbsp minced garlic (3 pods),1/2 tsp salt (or as per taste),1/2 tsp turmeric,1/2 tsp red chili powder,1/2 tsp garam masala,1/2 tsp meat masala,1/2 tsp sugar.
For garnishing -
1 tsp chopped coriander and mint leaves.
How to marinade -
Mix all the ingredients from 'for marinade' (except lamb) and whisk well to make a paste. Clean lamb and then add it to marinade paste. Coat the lamb pieces with marinade and leave it in refrigerator for about 4 - 6 hours.
Recipe -
1. Heat oil and ghee in large pan (with lid). Then add cumin seeds. Once cumin seeds start to sizzle, add bay leaves, cardamom, cinnamon stick, peppercorns, cloves and red chili.
2. When leaves begin to sizzle and fragrance starts to release (about 30 seconds), add onions and saute on medium heat until light golden, about 12-15 minutes, stirring frequently.
3. Stir in the garlic and ginger paste. Saute for another 2-3 mins.
4. Add turmeric, coriander powder, red chili powder and garam masala; stir for 2-3 minutes, adding 2 tablespoons water.
6. Now add the lamb pieces in pan and saute for 2-3 minutes on each side. Pieces will turn slightly whitish. Save marinade for later.
7. Add about 4 cups of water to marinade paste. Add water and marinade mixture into pan. Mix well, close the lid and let it simmer on low gas for at least 2 hours (lamb shank is one of the toughest meat to cook). Stir occasionally.
8. Keep adding water if desired. If there is excess water by the end of 2 hours, simmer for additional time with lid open until you get the desired consistency of gravy.
9. Garnish with cilantro leaves. If you are not calorie conscious, adding about a tsp of ghee will bring wonderful flavor to this dish.
10. Serve with khichdi or steamed basmati rice or Indian bread like naan.
Enjoy!
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