Hyderabadi shanks

• Gluten free

• Meat

  • 4 Lamb shanks

• Produce

  • 1 tsp Chilli, powder
  • 2 tbsp Coriander, ground
  • 1/2 bunch Coriander, leaves
  • 3 Onions, small
  • 3 Tomatoes, large ripe

• Condiments

  • 1 1/2 tbsp Garlic paste
  • 1 1/2 tbsp Ginger paste

• Baking & Spices

  • 4 Cardamom pods
  • 4 Cinnamon sticks
  • 6 Cloves
  • 1/2 tbsp Garam masala, powder
  • 1 Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 4 tbsp Yoghurt, plain

Found on greatbritishchefs.com

Description

Ingredients

• 4 lamb shanks
• 4 cinnamon sticks
• 4 cardamom pods
• 6 cloves
• 3 small onions, peeled and finely sliced
• 1 1/2 tbsp of ginger paste
• 1 1/2 tbsp of garlic paste
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tsp ground cumin
• 2 tbsp of ground coriander
• 4 tbsp of plain yoghurt
• 3 large ripe tomatoes
• 4 tbsp of vegetable oil
• 1/2 tbsp of garam masala, powder
• 1/2 bunch of coriander, leaves
• salt

Directions

• Heat the oil in a large saucepan. Add the cinnamon, cardamom, and cloves and sauté for half a minute. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown
• Add the lamb shanks and cook over high heat for five minutes, stirring constantly
• Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt. Sauté for a further five minutes. Add the yoghurt and sauté for a further 5 minutes over high heat
• Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala
• Add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3-4 hours or until the meat just starts to come away from the bone
• Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot
• Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt
• To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes. Sprinkle with garam masala powder and chopped coriander leaves. Serve immediately