Recipe Centre

Lamb shanks in brinjal and cream sauce

Ingredients
12 spring onions
6 garlic cloves, peeled
125 ml blanched almonds
7 ml ground coriander
5 ml ground ginger
50-75 ml butter
6 whole lamb shanks
oil
2 large aubergines, cubed
salt and freshly ground black pepper
3 ml chilli powder
2 ml garam masala
2 sprigs fresh rosemary
about 125 ml hot water
125-250 ml cream

Method:
Place the spring onions, garlic, almonds, coriander, ginger and butter in a food processor until well blended.
Spoon over the lamb shanks and leave to marinate for about 1 hour.
Scrape to remove most of the marinade from the meat and set the marinade aside.
Heat a little oil in a heavy-based saucepan and brown the shanks.
Remove from the pan.
Meanwhile sprinkle the brinjal cubes with salt and leave to drain for at least 30 minutes.
Rinse and pat dry.Add the chilli powder and garam masala.
Return the shanks to the saucepan, add the reserved marinade, rosemary, water and cream, cover and simmer for 2 to 2 1/2 hours or until the meat is tender but does not fall off the bone.
Add water as needed.
Season with salt and pepper to taste and turn the shanks during the cooking time.
Garnish with extra rosemary sprigs and serve with mashed potatoes.

Recipe From : YOU May 23, 2002

Recipe from YOU : May 23, 2002 See what YOU has in store this month. Subscribe now and save!