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Shahena Ali's succulently tender lamb is cooked with flavoursome spices and accompanied by fragrant basmati rice for a tempting main course
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Ingredients
For the lamb shanks
- 2 fresh green chillies
- 1 tsp grated Ginger
- 1 tsp ground Cumin
- 1 tbsp oil
- 2 cloves Garlic
- 4 French-trimmed lamb shanks
- 1 tbsp Ghee, (clarified butter)
- 1 Onion, sliced
- 3 Cloves
- 1 cinnamon stick
- Green cardamom, bruised
- 1 tsp Garam masala
- 1 tsp freshly grated Nutmeg
- 1 tsp ground Cumin
- 1 Bay leaves
- 1 x 200g can Tomatoes, undrained and crushed to a pulp
For the aromatic pilau rice
- 400g Basmati rice
- 1 3/4 tbsp unsalted Butter, or ghee (clarified butter)
- Green cardamom
- 1 x 5 cm cinnamon sticks, or equivalent measurement in ground cinnamon
- 2 Bay leaves
- 1 Onion
- 2 tsp mixed grated ginger root and grated Garlic
- 600 ml hot water
- 3/4 tsp Salt
Method
1. For the lamb shanks: blend the chillies, ginger, cumin, oil and garlic in a food processor until you have a puréed paste.2. 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 - you could leave it overnight if you prefer.
3. Heat the ghee in a large pan until melted and then add the onion slices, stirring until they have turned a golden colour. Add the cloves, cinnamon, cardamom, garam masala, nutmeg, cumin and bay leaves and stir to ensure the onion is well coated.
4. Add the lamb shanks to the pan and stir until browned, then add the canned tomatoes. Pour in the water and stir again. Cover and leave to simmer for 1 hour 15 minutes. Remove the cover and simmer for a further 30 minutes until the sauce has thickened and the meat is tender.
5. For the pilau rice: wash the rice in cold water three times, drain and set aside.
6. Heat the ghee in a pan and when melted, add the cardamom pods, cinnamon and bay leaves and stir.
7. Add the onions and stir until softened and translucent. Then stir in the ginger and garlic mixture.
8. Add the drained rice to the pan, stirring gently, so that the rice grains don't break. Pour in the hot water, then add the salt and stir. Cover the pan with a lid and cook on a high heat until the water starts to boil.
9. Boil for 3 minutes, then reduce the heat and simmer over a low heat for 15 minutes.
10. To serve: place the lamb shanks and sauce on a serving plate and serve with the pilau rice and naan bread
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Latest Comment
Cumin is called for twice in the instructions, but not listed in the ingredients. Guessing at 1 tsp. each time?