Saturday, 13 July 2013

Hyderabadi Lamb Shank

I was a little disappointed with this recipe. It promised much, but didn't really deliver on flavour, it may possibly be a bit more flavourful cooked in stock rather than water. The meat was lovely and tender however; although I had to adjust the cooking time from 1 to 2 hours as my lamb shank was rather large and didn't look cooked enough after 1 hour. I served it with boiled rice and Indian spiced cabbage, fennel and green beans.
















Hyderabadi Lamb Shank (from Great British Chefs)
(Serves 4)

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

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