Indian Lamb Shanks
Indian Lamb Shanks

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, indian lamb shanks. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Indian Lamb Shanks is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Indian Lamb Shanks is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have indian lamb shanks using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Indian Lamb Shanks:
  1. Get 2 lamb shanks
  2. Take 2 tsp cinnamon powder
  3. Prepare 1 tbsp Ginger paste
  4. Take 1 tbsp Garlic paste
  5. Get 1 tsp ground turmeric powder
  6. Make ready 1 tsp chilli powder
  7. Take 2 tsp ground cumin powder
  8. Take 1 tbsp ground coriander powder
  9. Make ready 1/2 tbsp Garam masala powder
  10. Get 2 cardamom pods (crushed)
  11. Take 2 cloves
  12. Take 2 medium sized onions finely sliced
  13. Get 400 ml chopped tin tomatoes
  14. Take 4 tbsp plain yogurt
  15. Take Fresh coriander
  16. Get 1 fresh chilli
  17. Take 1 tbsp oil
Instructions to make Indian Lamb Shanks:
  1. In a hot frying pan, brown the onions with the chilli, Ginger and Garlic paste, then add crushed cardamom pods and cloves. Fry gently for a couple of minutes. Then add all of your powdered ingredients and fry out for another couple of minutes. Add your tinned tomatoes and heat through gently.
  2. In the meantime, brown all sides of the lamb shanks to seal in the flavour. Once your curry sauce has gently cooked, allow to cool then add it carefully to a blender. Roughly blend for a few seconds, stir in your plain yogurt. Pour over your Lamb Shanks, gently massaging the sauce into the meat.
  3. In a casserole dish or baking tray, cover your lamb loosely with foil and place in a pre heated oven for 3-4 hours at 150c. Once cooked through, rest the lamb for twenty minutes and serve with salad, naan, mint yogurt dip and decorated with fresh coriander leaves.

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