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!