Serves: generous 4
Very festive meal be it for Christmas or any other special occasion. It is not a traditional Kashmiri dish but Karmiri inspired. Lamb shank cooked slowly till falling off the bone with amazing flavours through it - not difficult to prepare and giving you hug with each mouthful. The outcome will please all!
Serve it with rice, potatoes roasted in spices or salad.
Spice blend:
5 black cardamoms
1 tsp cumin
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp mace
4 lamb shanks
3 Tbsp vegetable oil
1 large onion, thinly sliced
2'' ginger, minced
4 garlic cloves, minced
200 ml Greek yoghurt
3 Tbsp cranberries, chopped
3 Tbsp pistachios, chopped
1 lemon, juice only
500 g carrots, peeled
salt and black pepper
1. For the dry spice blend: grind all the spices together.
2. For the lamb: start by heating up 1 Tbsp of oil and fry the sliced onion until browned. Cool
3. Prepare the marinade by mixing the dry spice blend, fried onions, yoghurt, garlic, ginger, pistachios, cranberries, 2 remaining Tbsps of oil and lemon juice and season well with salt and pepper. Coat the lamb shank in the marinade, cover and leave in the fridge overnight.
4. Pre-heat the oven to 160*C or set a slow cooker on high.
5. Take the lamb out of the fridge and seal the meat on all the sides. Place the peeled carrots at the bottom of the heat-proof dish (oven method) or the slow cooker and add the sealed lamb shanks on top. Scrape the marinade on top of lamb and add 1/2 cup (about 100 ml) of water. Cover and cook for about 3.5 hrs in the oven or about 5-6 hrs in the slow cooker. The meat should be very tender and falling off the bone - if still a little tough give it another half an hour.
6. Take the carrots out and cut into smaller chunks and arrange on the side of the lamb. Sprinkle the top with few chopped pistachios and cranberries for decoration. Serve with rice or potatoes roasted in spices.
7. Enjoy!
Comments
Post a Comment