Lamb shank curry

4 servings
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By Food24 December 03 2009
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Ingredients (13)

2 lamb — shanks
6 cardamom — pods
4 aniseed
1 cinnamon — ground
1 onion — chopped
2 tbsp garlic — cloves, crushed
1 tbsp fresh ginger — crushed
2 tomatoes — chopped
1 tbsp chillies — ground
2 tbsp coriander — ground
4 water — boiling
pinch salt
2 tbsp oil
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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.



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