Punjabi lambshanks

Yield: 6 servings

Measure Ingredient
4 \N Cloves garlic; crushed
4 \N Green chillies; fresh
1 tablespoon Ginger; freshly grated
2 tablespoons Vegetable oil
6 \N Lamb shanks
\N \N Ghee 2tbsp
2 \N Onions; sliced
2 \N Bayleaves
4 \N Cloves
1 \N Cinnamon stick
1 \N Cardamom pod
2 teaspoons Garamasala
300 grams Dried chickpeas
2 tablespoons Vegetable oil
150 grams Onion; finely chopped
1 teaspoon Fresh ginger
3 \N Cloves garlic; crushed
2 teaspoons Garam masala
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 teaspoons Paprika
½ teaspoon Chilli powder
½ teaspoon Ground turmeric
1 teaspoon Mustard seeds
1 can Tomatoes; chopped
2 tablespoons Coconut cream
2 teaspoons Sea salt


Lambshanks: In a food processor puree the garlic, chillies, ginger, cumin and oil. spread the chilli mix all over the shanks and refrigerate overnight preferably. Heat the ghee in a large pan and cook onions until brown. Add the bayleaves and spices and cook gently to release the flavours. Add the marinated lamb until the meat is sealed and slightly brown. Add the undrained tomatoes and tomato puree.

Cover the pan and cook for approximately 1-11/2 hours.

Remove the cover and cook gently for a further 15 minutes.

Channa Dhal: Soak the chickpeas in water overnight, if dried. Cook the chickpeas in water until tender. Heat the oil in a large pan and cook the onion until lightly browned. Add the ginger, garlic, spices and seeds. Cook and stir until fragrant. Add the undrained crushed tomatoes, coconut cream, sant and chickpeas.

Stir the ingredients until the mixture thickens.

May be served warm as a vegetable or eaten chilled as a sabol.

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