Step-by-Step Guide to Prepare Favorite Indian Lamb Shanks

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, indian lamb shanks. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Indian Lamb Shanks is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Indian Lamb Shanks is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook indian lamb shanks using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Indian Lamb Shanks:

1. Make ready 2 lamb shanks
2. Make ready 2 tsp cinnamon powder
3. Take 1 tbsp Ginger paste
4. Make ready 1 tbsp Garlic paste
5. Take 1 tsp ground turmeric powder
6. Get 1 tsp chilli powder
7. Take 2 tsp ground cumin powder
8. Get 1 tbsp ground coriander powder
9. Get 1/2 tbsp Garam masala powder
10. Make ready 2 cardamom pods (crushed)
11. Get 2 cloves
12. Take 2 medium sized onions finely sliced
13. Make ready 400 ml chopped tin tomatoes
14. Take 4 tbsp plain yogurt
15. Make ready Fresh coriander
16. Prepare 1 fresh chilli
17. Take 1 tbsp oil

Instructions to make Indian Lamb Shanks:

1. In a hot frying pan, brown the onions with the chilli, Ginger and Garlic paste, then add crushed cardamom pods and cloves. Fry gently for a couple of minutes. Then add all of your powdered ingredients and fry out for another couple of minutes. Add your tinned tomatoes and heat through gently.
2. In the meantime, brown all sides of the lamb shanks to seal in the flavour. Once your curry sauce has gently cooked, allow to cool then add it carefully to a blender. Roughly blend for a few seconds, stir in your plain yogurt. Pour over your Lamb Shanks, gently massaging the sauce into the meat.
3. In a casserole dish or baking tray, cover your lamb loosely with foil and place in a pre heated oven for 3-4 hours at 150c. Once cooked through, rest the lamb for twenty minutes and serve with salad, naan, mint yogurt dip and decorated with fresh coriander leaves.

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