Lamb Curry
It takes time to make Curried Lamb Shanks, this Curried Lamb Shanks is easy to make and you can make it up to two days in advance for even better taste. Serve with Naan Bread and Rice
INGREDIENTS
- 2 tbsp olive oil
- 4 lamb shanks (लैंब टांगे)
- 1 large onion finely chopped
- 2 tbsp paprika (लाल शिमला मिर्च)
- 2 large carrots peeled and sliced
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 tsp thyme, chopped
- 1 bay leaf
- 2 tbsp tomato paste
- 2 cups lamb stock
- salt and pepper, to taste
PROCESS
- Preheat the oven to 160 degrees.
- Season the lamb legs well with salt and pepper.
- Brown the lamb slightly
- Cook in a large oven-proof pot/pan till nicely browned on both the sides.
- Remove from the pan and keep it aside.
- In the same pan, saute onion, carrot and garlic till soft and fragrant.
- Add the herbs, paprika and tomato paste and cook for 30 seconds.
- Bring to a boil, then add the lamb legs back to the sauce.
- Cover with a lid and place in the oven.
- Allow to braise slowly for 2-3 hours
- Lamb is soft and juicy.
- Check the legs of the lamb in between
- Cook and add more stock if necessary.
- Remove from oven and serve
