NALLI BHUNA
Lamb shanks stewed in a thick spicy curry.
Preparation time: 20 minutes
Cooking time:
Serves: 4
Recipe Ingredients:
4 trimmed lamb shanks
5 fresh green chilies
2tsp ginger paste
1tsp cumin powder
16tsp whole cumin
2tbsp refined vegetable oil
4 garlic cloves
2 onions, sliced
3 cloves
1 bay leaf
1 cinnamon stick
4 green cardamom pods
15 whole black peppercorns
1tsp salt
1tsp Kashmiri Red chili powder
1tsp garam masala
1tsp freshly grated nutmeg
1 small bunch fresh coriander
4tbsp yoghurt
4 ripe tomatoes, finely chopped
300ml water
Recipe Method:
Puree the coriander, chillies, ginger, cumin and garlic with a little water in a food processor to make a paste.
Place the lamb shanks in a dish, pour the puréed mixture over the lamb and rub into the shanks. Leave to marinate in the fridge for a minimum of 2 hours.
Heat the oil in a large pan, then add the onion slices, stirring until they have turned a golden colour. Add the salt, peppercorns, cloves, cinnamon, cardamom, garam masala, nutmeg, Kashmiri red chili powder, cumin powder and bay leaf and stirto ensure the onion is well coated. Sauté on a low heat.
Add the lamb shanks to the pan and stir until browned, then add the chopped tomatoes.
Pour in the water and yoghurt. Cover and leave to simmer slowly for 1½ hours. Remove the cover and simmer for a further 30 minutes until the sauce has thickened and the meat is tender.
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