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Recipe for Madras Lamb ShanksClick image to enlarge

Recipe for Madras Lamb Shanks

Recipe for Madras Lamb Shanks

(Ref: RCP302)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): £0.25
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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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