Punjabi Lamb Shanks in Spinach and Tomatoes
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:
Blend or process garlic, chillies, ginger, cumin and oil until pureed.
Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
Heat ghee in large pan; cook onions, stirring, until browned lightly.
Add bay leaves and spices; cook, stirring, until fragrant.
Add lamb, cook, stirring, until lamb is just browned.
Boil, steam or microwave spinach until just wilted; drain.
Blend or process spinach, crushed tomatoes and tomato paste until pureed.
Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.
Tip: Always cut meat against the grain unless a recipe specifically says to slice it with the grain.
