*3 to 4 large Lamb Shanks (cut into 3" sections by the butcher)
*1 large yellow Onion, diced
*4 cloves Garlic, minced
*2" section Ginger Root, peeled and minced
*Large handful Cilantro, chopped
*14.5 oz can diced Tomatoes
*1 cup full-fat Yogurt
*2/3 stick butter, divided in half
*1-1/2 tsp. Turmeric
*1-1/2 tsp. Cumin
*1-1/2 tsp. Coriander
*2 tsp. Chili Powder
*2 tsp. ground Black Pepper
*1-1/2 tsp. Hot Madras Curry Powder (Rajah)
*1-1/2 tsp. Garam Masala (keep separate from the other spices)
*Salt to taste
(It works best to prep all ingredients before you start cooking, and keep them handy in bowls. The initial cooking goes very fast.)
Saute the Onions in half the butter over high heat, until they soften. Add Garlic and Ginger, stirring constantly. Add all spices EXCEPT Garam Masala, and continue to stir constantly until the onions are browned and mixture is fragrant. Set aside.
Heat the remainder of the butter in a large, heavy-bottomed pot. Brown the Lamb Shanks on all sides; when they have a nice color, add the onion mixture, can of tomatoes, Garam Masala,and water just to barely cover the meat. Cover and simmer 2 to 2-1/2 hours, until meat becomes tender.
Add Cilantro and Yogurt, and continue to simmer about another 1/2 hour. Add salt, if desired and serve with Cauliflower "Rice".
Serves 3 to 4 hungry Groks and Grokettes!
I know it looks like a pain to make---but turned out really good.
I'm going to be getting a crock-pot soon, and I think you could finish it in there, over four or five hours at least.
Oh Kuno, here I am sitting at my desk drooling. A trip to the halal store is in order. I made some lamb-ribs curry earlier this week with caramelized onion-coconut sauce. It was yummy but there was hardly any meat on the ribs Thanks for the recipe.
I think a lot of people here are intimidated by the list of ingredients...but as you know, curries are not rocket science at all. (I'm hopeless with baked goods, myself)
I actually ended up with a lot of leftover sauce this time---but this morning I realized I could poach eggs in it. (Oh, Nom Nom Nom.)
Could you post your recipe for the Onion-Coconut Curry?
I've never had lamb, although I've seen plenty of lamb, erh parts, at the store. They come from New Zealand that's why I was interested, I heard that NZ meat is naturally grass fed. Why is lamb good? Higher protein/fat?