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As Seen On

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.



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



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)







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