|Madras Lamb Shanks...|
Lamb Shanks - 4
| ||Madras Curry Powder - 3 tbsps|| |
| ||Garlic Clove, crushed - 1 tsp|| |
| ||Onion, sliced - 1|| |
| ||Fresh Ginger, grated - 1 tsp|| |
| ||Fresh Chillies, minced - 1 (or to taste)|| |
| ||Chopped Tomatoes - 1 tin|| |
| ||Tamarind - 1 tsp|| |
| ||Chilli Powder - to taste|| |
| ||Groundnut Oil - 3 tbsp|| |
| ||Black Pepper - to taste|| |
| ||Salt - to taste|| |
| ||Redcurrant Jelly - 2 tsps|| |
| ||Fresh Coriander - 2 tbsps to garnish|| |
• Coat the lamb shanks in the Madras Curry Powder and set aside for 30 minutes, before browning on all sides.
• Pre-heat the oven to Gas Mark 4.
• Heat the oil in a pan and fry the onions until golden brown, then add the garlic, ginger and fresh chilli, and fry for another 5 minutes, stirring constantly.
• Add the chopped tomatoes, tamarind and chilli powder and bring to the boil. Add the lamb shanks and enough boiling water to ensure the shanks are covered in the sauce.
• Transfer the lamdb and sauce to a casserole dish and cover. Place in the pre-heated oven and cook until the lamb is tender and falling off the bone (about 2 hours). Check every so often and add more water if required, a little at a time.
• Stir in the redcurrant jelly and garnish with fresh coriander and serve hot, with rice and roti.
• For other Curry Powders, click: Curry Powder