Recipe Masala Lamb Shanks

Masala Lamb Shanks - Recettes simples pour la maison.

Vous pouvez faire cuire Masala Lamb Shanks avec 23 épices et 11 étapes. Voir le guide suivant!

1. For The Marinade.
2. 1 tsp salt.
3. 1 tsp red chilli powder.
4. 1 tsp ground cumin powder.
5. 1 tsp ground coriander powder.
6. 1 tsp smoked paprika/plain paprika.
7. 1 tablespoon plain yogurt.
8. 1/2 a lemon juice.
9. For the Masala.
10. 1 medium onion.
11. 3-4 cloves garlic.
12. 1 small piece of fresh ginger.
13. 1 green chilli.
14. 3/4 tsp salt.
15. 3/4 tsp red chilli powder.
16. 3/4 tsp ground cumin powder.
17. 3/4 tsp Garam masala.
18. 1/4 tsp tumeric powder.
19. 1 black cardamon.
20. 1 green cardamon.
21. 1 bay Leaf.
22. 1 small piece of cinnamon stick.
23. 2-3 cloves.

1. Marinate the lamb shanks with all the ingredients for the marinate and leave for 1-2 hours..
2. Add a small amount of oil to a pan and add the shanks. Sear the meat until it is sealed all the way around.
3. Remove and place in a glass or ceramic ovenproof dish (not in an oven tray).
4. Peel the onions garlic and ginger. Remove skin from the tomatoes by blanching in boiling water.
5. Slice onions and fry in some cooking oil until light golden brown (not too dark).
6. Remove onions from pan when browned.
7. Add the browned onions, garlic, ginger, green chilli, tomatoes, 1 tsp of tomato paste to a food processor..
8. Add a 1/4 tsp of each spice.You may vary the quantity according to your personal taste. (the shanks have already been marinated with spices so he careful not to add too much to the masala) Add a little water along with all the ingredients in step 6 and blend to a smooth paste.
9. Add the whole spices to the wok (cardamons, cloves, cinnamon stick and bay leaf) and fry for a minute then add your blended paste and cook the masala for 15-20 minutes until the spices have cooked through sauté and add a little water before transferring the masala over the shanks in the tray..
10. Cover with foil and cook in the oven at 180°C for 1 1/2-2hrs (depending of size of shanks) until meat is soft and tender and easily fall off the bone..
11. Serve with steamed vegetables roast/mashed potatoes and use the masala as gravy.