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Indian Lamb Shanks cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at several formal situations possibly. I am certain you will see lots of people who just like the Indian Lamb Shanks dishes that you just make.

Alright, don’t linger, let’s approach this indian lamb shanks menu with 17 components which are undoubtedly easy to have, and we have to process them at the very least through 3 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Indian Lamb Shanks:

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

Indian Lamb Shanks making process:

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.

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