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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is from Delicious magazine. I haven't tried it yet but will soon. Serve with steamed rice and naan bread. Ingredients:
2 teaspoons fresh ginger, finely grated |
3 garlic cloves, crushed |
2 teaspoons turmeric |
3 bay leaves |
4 lamb shanks, trimmed |
1 1/4 tablespoons fennel seeds |
6 cardamom pods, crushed to release seeds |
1/3 cup sunflower oil |
1 onion, thinly sliced |
1/2 teaspoon ground ginger |
6 -8 small red chilies (or to taste) |
100 g cottage cheese |
200 g tomatoes, chopped |
coriander sprig, to garnish |
Directions:
1. Preheat oven to 180°C.
2. Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
3. Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
4. Grind fennel and cardamom seeds in a mortar and pestle.
5. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
6. Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
7. Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
8. Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
9. Add the paste and enough water to cover meat (about 300ml).
10. Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
11. Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
12. Garnish with coriander and serve.
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