Lamb shank curry



 
 

Ingredients

 
  • 2
    lamb shanks with bone
  • 6
    cardamom pods
  • 4
    aniseed
  • 1
    cinnamon
  • 1
    chopped onion
  • 2
    tbsp
    crushed garlic
  • 1
    tbsp
    crushed ginger
  • 2
    chopped tomatoes
  • 1
    tbsp
    chillie powder
  • 2
    tbsp
    coriander powder
  • 4
    cups boiling water
  • pinch
    salt
  • 2
    tbsp
    oil
Servings: Change Serving
 
 

Method

 
In a pot heat 1 tbsp oil and brown the meat evenly on all sides. Remove the meat from the pan and keep aside. Add the rest of the oil into the same pan and add the cardamom, aniseed, and cinnamon and saute for a few seconds. Add the onion, garlic and ginger and saute till the onions starts to brown. Add the chillie powder and coriander powder and mix well. Reduce the heat to medium and saute a few minutes. Add the chopped tomatoes and stir well to combine, cook till the tomatoes are completely blended. Add the lamb pieces back into the pot and mix well so that lamb pieces are coated with the spice mixture on all sides. Add the salt and 4 cups of hot water and mix well. Bring to a boil, cover with a tight fitting lid and reduce the heat to medium. Cook for about 1 hour. Remove the lid and cook on high heat to reduce the liquid down to form a really thick gravy. Serve hot with basmati rice. Delicious.
 

Read more on: lamb
 

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