Rehana Saigol's Lamb Kunna

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Preparation Time: 25 minutes
Cooking time: 200 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 1746 times

Ingredients:

Metric Imperial

3 lamb shanks, about 1.6 - 1.8kg

salt & black pepper

5" piece fresh ginger, peeled & coarsely chopped

8 cloves garlic, peeled & coarsely chopped

4 tbsp(s) whole coriander seeds

8 tbsp(s) olive or corn oil

2 tsp(s) whole cumin seeds

1 tsp(s) whole cloves

4 medium sticks of cinnamon

2 tsp(s) whole black peppercorns

475 ml(s) natural yoghurt, lightly beaten until smooth

2-3 tsp(s) coarsely ground pure chilli powder or cayenne pepper

0.5 tsp(s) ground turmeric

Pakistani recipe from Madhur Jaffrey - Lamb Shanks Braised in a Yoghurt Sauce

Posted by: Sarah Scott on 21 July 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Place the shanks in a single layer and sprinkle all over with 0.5 tsp salt and lots of black pepper. Pat them in.

Put the garlic and ginger in a blender with 4 tablespoons water and blend until smooth. Set aside.

Put the coriander seeds in a clean coffee grinder and grind coarsely. You may use a pestle and mortar for this instead. Set aside.

Preheat the oven to 160c/gas mark 3.

Pour the oil into a wide, non-stick, lidded pan and set over a high heat. When hot, add the lamb shanks and brown lightly on all sides. Remove. Quickly add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan. Ten seconds later, add the ginger-garlic paste, stir, and fry for 5-6 minutes or until lightly browned. Take the pan off the heat and add the beaten yoghurt and 475ml water. Stir well. Put the pan back on the heat, add the coarsely ground coriander, chilli powder, turmeric and 1.5 tsp salt, and stir to mix. Put the lamb shanks back into the pan, spoon some sauce over them, and bring to the boil. Cover well, first with foil, crimping the edges, then with the lid, place in the oven and bake slowly for 3 hours, turning the shanks over every 30 minutes.

Remove the pan from the oven and uncover. Set over a high heat and reduce the liquid, basting the shanks as you do so, until you have a thick sauce, about 6-7 minutes.