IN­DIAN LAMB SHANK POT ROAST

Sunday Herald Sun - Stellar - - Delicious on Sunday -

“There’s noth­ing like fall-apart lamb”

SERVES 4

2 tbs ex­tra vir­gin olive oil 4 lamb shanks 2 onions, cut into wedges 10 car­damom pods, lightly crushed 3 cloves 3 dried chill­ies 6 gar­lic cloves, crushed 5cm piece of ginger (25g), sliced 1 cin­na­mon quill 2cm piece of turmeric, grated (or 2 tsp ground turmeric) 1 tbs curry pow­der 2 tsp ground cumin 2 tsp ground co­rian­der 400ml co­conut milk 500ml chicken stock Bas­mati rice, chut­ney, mixed herbs to serve

Pre­heatin heat.8-10a large min­utes,Sea­son oven cassero­le­theto turn­ing, 160°C. shanks,over un­til Heat medium-high­then well the cook browned.oil Re­movere­duce heat the to shanks medium. from Ad­dthe pan the and onion and cook 2-3 min­utes un­til soft­ened. Add the car­damom, cloves, chill­ies, gar­lic, ginger, and cin­na­mon. Cook for 2-3 min­utes un­til fra­grant. Add turmeric and spices and stir to com­bine. Add stock and co­conut milk. Re­turn the shanks to the pan and add a lit­tle wa­ter so they are al­most cov­ered. Bring to a sim­mer, cover and place in the oven to roast for 2 hours. Re­move from the oven and take off lid. On the stove­top, bring to a sim­mer and cook un­til the sauce has re­duced and thick­ened. Sea­son to taste. Serve with bas­mati rice, chut­ney and mixed herbs (we used co­rian­der and ama­ranth).

NU­TRI­TION • 34G PRO­TEIN • 26G SAT FAT • 9G CARB • 7G SUGARS • 675MG SODIUM • 575 CAL (2410KJ)

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