North Indian
Lamb Shanks
(Nalli Ghosht)
(Serves
4)
Succulently tender lamb is cooked with flavoursome spices.
Accompany the lamb with a fragrant basmati rice, for a tempting
main course.
Ingredients
For the Lamb Shanks:
2 Fresh Green Chillies
1tsp grated Ginger
1tsp ground Cumin
1tbs Oil
2 cloves Garlic
4 French-trimmed Lamb Shanks
1tbs Ghee, (clarified butter)
1 Onion, sliced
3 Cloves
1 Cinnamon stick
Green Cardamom, bruised
1tsp Garam Masala
1tsp freshly grated Nutmeg
2 tsp Salt
1tsp ground Cumin
1 Bay Leaf
1 x 200g can tomatoes, undrained and crushed to a pulp
Method:
1. Blend the chillies, ginger, cumin, oil and garlic in a food
processor until you have a puréed paste.
2. Place the lamb shanks in a dish, pour the puréed mixture over
the lamb and rub into the shanks. Leave to marinate in the fridge
for a minimum of 2 hours - you could leave it overnight if you
prefer.
3. Heat the ghee in a large pan until melted and then add the
onion slices, stirring until they have turned a golden colour. Add
the cloves, cinnamon, cardamom, garam masala, nutmeg, cumin and bay
leaves and stir to ensure the onion is well coated.
4. Add the lamb shanks to the pan and stir until browned, then
add the canned tomatoes. Add the salt and stir. Pour in the water
and stir again. Cover and leave to simmer for 1 hour 15 minutes.
Remove the cover and simmer for a further 30 minutes until the
sauce has thickened and the meat is tender.
5. To serve: place the lamb shanks
and sauce on a serving plate and serve with pilau rice and
naan bread
By Shahena Ali, as featured on 'Great Food Live'
- UKTV Food (Good Food Channel)
http://uktv.co.uk/food/recipe/aid/580025
