Lamb Shank Madras

From starting to serving: 4.5 hours + marinating.  Active time: 30 minutes.

Serves 4. 

How the chefs explain it:

Marinate shanks in yoghurt and madras, brown thoroughly. Soften aromats and fry dry spices. Simmer in tomato & stock, serve with rice and garnishes.

 

  1. Put the yoghurt, curry sauce and shanks in a large, sturdy, zip lock bag. Remove excess air, close the bag and massage thoroughly to coat the shanks then refrigerate overnight.
  2. The next day, remove the shanks from the bag, using the bag to wipe off as much of the marinade as you can. Reserve the marinade.
  3. Heat the oil over medium heat and brown the shanks on all sides.
  4. Remove the shanks, and in the same pan cook the onion until golden brown.
  5. Add the garlic, ginger and curry powder, and cook for a further three minutes.
  6. Add the tomatoes, chicken stock, cardamom, cinnamon and the reserved lamb marinade and stir to combine.
  7. Return the lamb to the pan, bring to a boil.
  8. Cover the pot and simmer for 3 hours.
  9. Remove the lid and simmer for another hour to reduce the gravy.
  10. 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.
  11. Serve with steamed rice, chopped mint and yoghurt.

 

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