Lamb Shank Madras 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.

MOROCCAN LAMB SHANKS

Steps:

• Heat some olive oil in a pan, cook lamb until browned all over, drain.
• In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
• Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
• Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
• Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
• To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

LAMB SHANK DINNER

Steps:

• Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
• Add onion, stock, carrots & potatoes.
• Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
• Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.