Steps to Make Ultimate Indian Lamb Shanks

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, indian lamb shanks. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Indian Lamb Shanks is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Indian Lamb Shanks is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have indian lamb shanks using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Indian Lamb Shanks:

1. Get 2 lamb shanks
2. Get 2 tsp cinnamon powder
3. Prepare 1 tbsp Ginger paste
4. Get 1 tbsp Garlic paste
5. Prepare 1 tsp ground turmeric powder
6. Take 1 tsp chilli powder
7. Take 2 tsp ground cumin powder
8. Take 1 tbsp ground coriander powder
9. Take 1/2 tbsp Garam masala powder
10. Prepare 2 cardamom pods (crushed)
11. Take 2 cloves
12. Prepare 2 medium sized onions finely sliced
13. Make ready 400 ml chopped tin tomatoes
14. Get 4 tbsp plain yogurt
15. Prepare Fresh coriander
16. Take 1 fresh chilli
17. Make ready 1 tbsp oil

Instructions to make Indian Lamb Shanks:

1. In a hot frying pan, brown the onions with the chilli, Ginger and Garlic paste, then add crushed cardamom pods and cloves. Fry gently for a couple of minutes. Then add all of your powdered ingredients and fry out for another couple of minutes. Add your tinned tomatoes and heat through gently.
2. In the meantime, brown all sides of the lamb shanks to seal in the flavour. Once your curry sauce has gently cooked, allow to cool then add it carefully to a blender. Roughly blend for a few seconds, stir in your plain yogurt. Pour over your Lamb Shanks, gently massaging the sauce into the meat.
3. In a casserole dish or baking tray, cover your lamb loosely with foil and place in a pre heated oven for 3-4 hours at 150c. Once cooked through, rest the lamb for twenty minutes and serve with salad, naan, mint yogurt dip and decorated with fresh coriander leaves.

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