INDIAN LAMB SHANK POT ROAST
“There’s nothing like fall-apart lamb”
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)