Lamb shanks in brinjal and cream sauce

Recipe from: 5/23/2002 12:00:00 AM
Ingredients 15
Servings 1


Serving Change
  • 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


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.

Read more on: sauté  |  lamb

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