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Amber India Recipe: Nalli Vindaloo Lamb Shanks
Nalli Vindaloo
Serves: four Cooking time: 4-5 hrs Prep time: 2-3 hrs
Ingredients
4 pieces Lamb shanks
3 oz Oil
2 pieces cinnamon sticks
3 pieces cloves
5 pieces peppercorns
3oz Whole ginger
2 oz Whole garlic
3 oz Red chili Powder (See note)
1tbs Salt
½ lb Chicken or lamb stock
3 oz plain vinegar
8 oz tomato puree
4 oz sliced red onions
Method of preparation
1. Make paste of ginger & garlic with little water in an blender to a smooth consistency
2. Clean the outer layers of fat of the shanks make sure the meat is still intact
3. Make a marinade of ginger garlic paste, redchilli powder, turmeric powder, coriander powder, vinegar and salt with oil
4. Rub this over the shanks
5. Let it sit in the marinade for at least 2-3 hours
6. Pre heat the oven at 350 deg far
7. Prepare a brazing tray big enough to hold all the shanks
8. Spread the tomato puree & sliced onions
9. Heat a heavy bottom pan, add little oil
10. When the oil is hot enough add the marinated shanks, sear them to an golden color on all sides
11. Place them in the brazing tray with the onion tomato masala
12. Cover them with aluminum foil
13. Add little of chicken stock
14. Cook them in the oven for at least 3-4 hrs or until the meat separates fromthe bone
15. Serve hot with the gravy from the roasting pan
Note:
• The shanks cook better if marinated for 24 hrs
• Use local (Colorado) lamb shanks if u wants bigger shank & use an Australian or a New Zealand shank if you want a smaller piece
• This recipe will result in a hot (spicy) vindaloo; you can reduce the amount of chili powder to make it mild
• Serve it with steamed plain basmati rice or naan
