|Madras Lamb Shanks...|
Lamb Shanks - 4
| ||Black Cardamons - 2-3|| |
| ||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, Black Cardamom 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