Best Ways to cook Indian Lamb Shanks New Recipes

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We hope you got benefit from reading it, now let's go back to indian lamb shanks recipe. You can have indian lamb shanks using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Indian Lamb Shanks:

1. Get 2 of lamb shanks.
2. Take 2 tsp of cinnamon powder.
3. You need 1 tbsp of Ginger paste.
4. You need 1 tbsp of Garlic paste.
5. You need 1 tsp of ground turmeric powder.
6. You need 1 tsp of chilli powder.
7. Get 2 tsp of ground cumin powder.
8. Use 1 tbsp of ground coriander powder.
9. Provide 1/2 tbsp of Garam masala powder.
10. Provide 2 of cardamom pods (crushed).
11. Prepare 2 of cloves.
12. Take 2 of medium sized onions finely sliced.
13. Take 400 ml of chopped tin tomatoes.
14. Take 4 tbsp of plain yogurt.
15. Prepare of Fresh coriander.
16. Provide 1 of fresh chilli.
17. Provide 1 tbsp of oil.

Steps to make Indian Lamb Shanks:

1. In a hot frying pan, brown the onions with the chilli, Ginger and Garlic paste, then add crushed cardamom pods and cloves. Fry gently for a couple of minutes. Then add all of your powdered ingredients and fry out for another couple of minutes. Add your tinned tomatoes and heat through gently..
2. In the meantime, brown all sides of the lamb shanks to seal in the flavour. Once your curry sauce has gently cooked, allow to cool then add it carefully to a blender. Roughly blend for a few seconds, stir in your plain yogurt. Pour over your Lamb Shanks, gently massaging the sauce into the meat..
3. In a casserole dish or baking tray, cover your lamb loosely with foil and place in a pre heated oven for 3-4 hours at 150c. Once cooked through, rest the lamb for twenty minutes and serve with salad, naan, mint yogurt dip and decorated with fresh coriander leaves..

These Indian-Style Keto Lamb Shanks won my heart. They are delightfully spicy and simple to make. With garam masala and red pepper flakes, they had just the right amount of heat. Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and Tough cuts like lamb shanks lend themselves well to a low and slow braise. Long cooking at a low temperature is.

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