Lamb Shank Madras Food
LAMB SHANK MADRAS
While it takes time, this hearty one-pot lamb curry is easy and you can make it two days in advance for even better flavour. Serve with naan bread and rice
Provided by Tom Kerridge
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 736 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 69 grams protein, Sodium 0.9 milligram of sodium
INDIAN STYLE CURRIED LAMB SHANKS
Make and share this Indian Style Curried Lamb Shanks recipe from Food.com.
Provided by ImPat
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160C (140C fan forced oven).
- Heat the oil in a 10 cup capacity flameporoof casserole dish.
- Brown the shanks in 2 batches over high heat on stove top and set aside.
- Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
- Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
- Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
- Serve and top with the coriander and serve the yoghurt.
More about "lamb shank madras food"
LAMB SHANK MADRAS : OOH LA LOIRE
From oohlaloire.com
Estimated Reading Time 1 min
LAMB SHANKS MADRAS - FRESH LIVING
From pnpfreshliving.com
LAMB SHANK RECIPES - BBC FOOD
From bbc.co.uk
LAMB MADRAS - LAMB & TOMATO CURRY RECIPE | GREEDY …
From greedygourmet.com
MADRAS LAMB SHANKS - MAYA KAIMAL
From mayakaimal.com
LAMB MADRAS WITH BOMBAY POTATOES RECIPE - BBC FOOD
From bbc.co.uk
SLOW COOKED LAMB SHANK MADRAS – DAD THE DISH
From dadthedish.com
LAMB MADRAS WITH CHAPATIS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 6-8
- For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder.
- For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over.
- Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary.
- Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour.
- Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well.
- Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper.
- Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water).
- Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible.
- Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up.
- For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp.
HOW TO COOK LAMB SHANKS IN OVEN QUICKLY? - TEST FOOD KITCHEN
From testfoodkitchen.com
LAMB SHANK RECIPES
From allrecipes.com
LAMB SHANK MADRAS | CURRY RECIPES, LAMB RECIPES, MEDITERRANEAN …
From pinterest.ca
LAMB SHANK RECIPES OVEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAMB SHANK MADRAS | RECIPE | LAMB SHANKS, LAMB SHANK RECIPE, …
From pinterest.ca
LAMB SHANK MADRAS WITH KACHUMBER SALAD - FOOD24
From food24.com
LAMB SHANK MADRAS WITH TURMERIC RICE AND PICKLED BEET
From myfoodbag.co.nz
LAMB SHANK MADRAS RECIPE LAMB SHANKS LAMB SHANK RECIPE BBC …
From xxphotoz.com
LAMB SHANK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LAMB MADRAS RECIPE | LAMB SHANK | LAMB STEW | LAMB …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
