Punjabi Lamb Shanks in Spinach and Tomatoes Recipe


Ingredients:

  • 4 Cloves
  • 2 tbsp Ghee
  • 2 Bay Leaves
  • 4 Green Chillies
  • 4 pods of Garlic
  • 1 Cinnamon stick
  • 400 gms Tomatoes
  • 60 ml Tomato paste
  • 1 tbsp grated Ginger
  • 1 tbsp ground Cumin
  • 1 tsp ground Nutmeg
  • 2 tsps Garam Masala
  • 2 tbsps Vegetable Oil
  • 1 tsp ground Coriander
  • 300 gms Onions, sliced
  • 1 Cardamon pod, bruised
  • 1 tsp ground Cumin, extra
  • 500 gms Spinach, chopped
  • 1.5 kg French trimmed Lamb shanks

Method:

  1. Blend or process garlic, chillies, ginger, cumin and oil until pureed.
  2. Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
  3. Heat ghee in large pan; cook onions, stirring, until browned lightly.
  4. Add bay leaves and spices; cook, stirring, until fragrant.
  5. Add lamb, cook, stirring, until lamb is just browned.
  6. Boil, steam or microwave spinach until just wilted; drain.
  7. Blend or process spinach, crushed tomatoes and tomato paste until pureed.
  8. Add to lamb mixture. Simmer, covered, for 1 hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.


Tip: When grilling chicken, place bony or rib-cage side of chicken down next to heat first. The bones act as an insulator and keep chicken from browning too fast.



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