Lamb Shanks with a flavour of India by Memsaab Restaurant

This recipe from Amita Sawnhey who co-owns and runs Memsaab restaurant in Nottingham, gives an exotically spiced makeover to the famous British dish of Lamb Shank.

Lamb Shank

Ingredients (Serves 4 people)

• 4         Lamb shanks
• 4 tbsp Cooking oil
• 2         Large onions, thinly sliced
• 2         Large tomatoes, diced 
• 2 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tsp   Coriander powder
• 1 tsp   Cumin powder
• ½ tsp  Turmeric powder
• ½ tsp  Red Chilli powder
• 2 tsp   Garam Masala powder
• 100ml Single Cream

Salt to taste           

Fresh Coriander for garnish

Method

Heat the cooking oil in a heavy bottomed pan suitable for the oven and, on a medium heat, sauté the onions to a golden brown colour. Remove the onions using a slotted spoon and drain on paper towels.

Blend the onions into a smooth paste adding a little water, if required. Separately blend the tomatoes, garlic and ginger pastes together, again into a smooth paste.

Heat the oil left from the frying the onions and add the onion paste. Sauté for a further 2-3 minutes. 

Then add the tomato paste and all the powdered spices. Stir and mix well.

Sauté the resulting (onion, tomato and spice) masala for about ten minutes, until the oil begins to separate from it. Then add the Lamb shank to the masala. Season with salt to taste and stir to fully coat the lamb pieces with the masala.

Sauté until the shank is browned well. Then stir in ½ cup of hot water, mixing well. Cover the pan and simmer for 10 minutes. Place the covered pan into the oven at 150 degrees. Cook for about 45 minutes until the lamb is tender.

When cooked, remove the pan from the oven and gently stir in the single cream. The ‘gravy’ should be fairly thick when done.

Remove from the pan onto a plate and garnish with chopped coriander. The lamb shanks can be served with mashed potato and blanched wild spinach leaf!

Enjoy!

Fancy something a bit spicy for breakfast?

Try Kedgeree ...

If you’re looking for an unusual weekend breakfast dish as an alternative to the ubiquitous bacon and eggs, kedgeree is the ultimate comfort food. 

The dish originated in India in the days of the British Raj and was brought to the UK by returning colonials who wanted to replicate the spicy dishes they had enjoyed on the subcontinent. 

Kedgeree reached its height of popularity in Victorian times when the dish was served at breakfast. The anglicised version traditionally involves smoked haddock but the original recipe is thought to date back to the fourteenth century when lentils and rice and (sometimes) fish were combined to make a dish known as Khichri.  This was also served at breakfast as a thrifty way of using up leftovers from the night before, accompanied by a spiced yoghurt drink.

The British version of Kedgeree can be eaten hot or cold and is deelicious …!!

Recipe for Kedgeree 

Serves Four

Ingredients:

• One medium red onion
• 1 clove garlic
• Two tomatoes
• 3 eggs
• 700gm undyed smoked haddock
• 200gm basmati rice
• Generous knob of butter (or ghee)
• Handful of chopped chives
• 2tsp grated fresh ginger
• 2 heaped tbsp curry powder
• 1 tbsp English mustard
• 1 fresh red chilli
• 1 pot sour cream 
• 2 bay leaves
• Fresh coriander
• Salt and black pepper

Method:

• Boil the eggs till hard boiled, peel and quarter.
• Put fish and bay leaves into a pan with enough water to cover.
• Bring to boil, cover and simmer for five minutes until cooked through.
• Remove from pan, reserve water and remove skin (and bones if any).
• Flake into chunks and set aside.
• Melt butter in pan.
• Stir in ginger, onion, garlic and curry powder.
• Add chopped tomatoes and cook for a while.
• Stir in rice (adding more butter if required)
• Add reserved water, bring to boil and simmer until rice is tender (about 15mins).
• When liquid has been absorbed, stir in mustard, flaked fish and lemon juice and allow to gently heat through.
• Season to taste.
• Add eggs, coriander and chilli and gently stir.
• Sprinkle with chives and place in a warm serving dish.

Mix coriander into the soured cream and serve with kedgeree.

Serve with spiced yoghurt drink (optional).