Lamb Shank, a truly maginficent treat. It require time and patience. When cooking such a wonderful cut of meat, it must be carefully coordinated.
What will you need?
- 2 Lamb Shanks
- 2 to 3 large onions
- 5 table spoons of chopped tomatoes
- 4 to 6 crushed garlic cloves
- 1 or 2 fresh ginger pieces
- 1 Green pepper
- 6 Cardamom Seeds
- 4 Cloves
- 6 Uncrushed Black pepper seeds
- 1 Nutmeg
- 1 Aniseed
- 1 Bayleaf
- 1 Tea Spoon of Garam Massala
- 4 Tea Spoons of Curry Powder
- 1 Tea Spoon of Turmeric
- 1 to 4 Tea Spoons of Chilli Powder (According to your taste)
Where to begin?
Firstly allow the Lamb Shanks to rest at room temperature.
Now prepare the onions, by finely slicing them. If you like the appearance of onions then you should cut them to your liking. Once you have done so place 3 table spoons of oil into the a reasonable size pot. Ensure the pot is deep enough to hold both Lamb Shanks. Then heat the pot with a medium heat. Once the oil is heated, a simple test is, drop a drop of water in carefully from a spoon and it should crackle. Thereafter, place the onions in the pot to cook. Now prepare the garlic, by crushing them or finely dicing them. Do the same with the ginger, always remember with ginger it is more to taste. Only add to your own flavour. Add these to the pot once they are ready. Allow to cook for a few minutes. The onions at this point should start too soften and appear to change to a darker tone. This is a good sign.
Add the spices, the general approach o adding spices, you want the spices to feel the heat, the quick way would be to get another pan and dry cook with out any oil. Then once they are toasted then add them to the pot with the onions. This means all the spices: 1 Green pepper, 6 Cardamom Seeds, 4 Cloves, 6 Uncrushed Black pepper seeds, 1 Nutmeg, 1 Aniseed, 1 Bayleaf, 1 Tea Spoon of Garam Massala, 4 Tea Spoons of Curry Powder, 1 Tea Spoon of Turmeric, 1 to 4 Tea Spoons of Chilli Powder (Again according to your taste). If you choose to add the spices directly into the onions then ensure the spices feel the heat and are cooked.
Now adding the chopped tomatoes. You can use tinned chopped tomatoes. This will be more convenient. However, if you feel like preparing chopped tomatoes it is fine. Once the onions turn to a golden brown colour and the spices are cooked then only add the tomatoes. This now your fundamental curry base.
Adding the Lamb Shanks?
Add a pinch of salt to the curry base. Taste the curry base.
Lightly salt the Lamb Shanks and place in the curry base. Allow to cooke for 15 minute on slow heat. Then check on the lamb shank. Now add a small cup of water. And leave to stew for at least 30 to 40 minute.
Then garnish with chopped coriander and toasted garlic.
The result should be something fantastic like this:
This recipe is provided with the guidance of Abdul Salam, the creative mind behind the Eastern Eye Restaurant established in 1987.
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