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Recipe for Madras Lamb Shanks

(Ref: RCP302)

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Madras Lamb Shanks...
Serves:	4
Preparation Time:	10 mins
Cooking Time:	2 hours
Ingredients:	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
Method:	• 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

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