Ingredients
-
4
-
100
-
2
-
4
-
2
-
1
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Lamb Shank and Potato Curry,From the June 24, 2008 Sydney Morning Herald. The 2 hours prep time is for marinating the lamb.
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Steps
|
1
Done
|
Wash the Shanks and Trim Neatly. |
|
2
Done
|
Mix the Yoghurt With the Garam Masala and Massage Into the Shanks. Cover and Refrigerate For 2 Hours. |
|
3
Done
|
Combine the Spice Mix Ingredients. |
|
4
Done
|
Heat 2 Tbsp Oil in a Large Frypan and Cook the Onion Until Soft but not Browned. Add the Ginger, Garlic, Bay Leaves and Spice Mix and Cook For 3 Minutes. Set Aside. |
|
5
Done
|
Heat the Remaining 2 Tbsp Oil in a Heavy, Lidded Pot and Brown the Lamb Shanks on All Sides. |
|
6
Done
|
Add the Onion Mixture, Tomato Paste, Diced Potato, Salt and 400ml Water, and Bring to a High Simmer. |
|
7
Done
|
Cover and Cook Over Gentle Heat For 1 1/2 to 2 Hours, Until the Lamb Is Tender and the Sauce Is Thick. |
|
8
Done
|
Cook the Beans in Simmering Salted Water, Drain and Toss Over the Top. Scatter With Nigella Seeds and Coriander and Serve With Warm Naan Bread and Yoghurt, and Rice Pulao. |
