James Martin Lamb Shank Curry Food

LAMB SHANK MADRAS

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

LAMB CURRY

Steps:

• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
• Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
• Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
• Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
• Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
• Serve onto warmed plates with steamed basmati rice alongside.

CURRY LAMB SHANKS WITH POTATOES

Steps:

• Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

JAMES MARTIN'S LAMB CURRY W BASMATI RICE

Steps:

• Preparation method 1.Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. 2.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. 3.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. 4.Add the flour and cook for a further minute. 5.Add the tomatoes and coconut milk and heat to bring to a simmer. 6.Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. 7.Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. 8.Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. 9.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. 10.Serve onto warmed plates with steamed basmati rice alongside

LAMB SHANK CURRY

Steps:

• Start by making your spice mix. Add all the spices together into a bowl and stir together to combine. Preheat the oven to 160c/320f.
• Now, brown your onions in a deep cast iron casserole dish, over a medium heat with a little oil.
• Add the garlic and ginger and cook for a couple of minutes.
• Pour in your spice mix and stir.
• Remove the onion mix and place in a bowl to one side.
• Next, add a little more oil to the same pan and sear the lamb shanks until lovely and brown. Once they have browned, add the onion mix back into the pan along with the tinned tomatoes. Using the tomatoes tin, fill it with water and add that to the pot too. Coat the lamb in the sauce and cover. Place in the oven to cook for 2 1/2 hours.
• Now onto the roti breads. Start by weighing out the flour in a bowl. Add the salt and oil. After that, add a little water and mix with your other hand. You want enough water that the dough comes together into a bowl. Once it has come together, place it in the fridge to chill until the lamb is nearly cooked.
• With approximately 15 minutes to go. Melt your butter with a little oil. Take the roti dough out of the fridge. Flour your work surface and split the dough into 3. Take one piece of dough and roll it out nice and thinly using a rolling pin. You want it so you can almost see through it. Now, brush some melted butter over the roti. Fold the bottom half into the centre and brush again. Now fold the top half over the bottom half. Brush the dough with some more butter and fold the sides in one at a time so they overlap. Repeat this with all of the roti (I hope this makes sense, if not there is a video)
• Set a frying pan over a medium/high heat. Take one roti and roll it out again on your floured work surface, making sure its nice and thin. Brush a little oil on the pan and add the roti. It will start to bubble and puff up. Flip the roti and cook the other side. Repeat.
• Remove the lamb from the oven and serve with the roti.

SLOW-COOKER LAMB SHANKS

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

ALL-IN-ONE POSH LAMB BALTI

Steps:

• The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
• Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
• Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
• Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.
• The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
• Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
• Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
• Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.

LAMB SHANK CURRY

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
• Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
• Add the tomatoes, coconut milk and stock stirring to combine.
• Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
• Serve garnished with fresh coriander.