LAMB SHANK AND BONE MARROW CURRY

Lamb Shank and Bone Marrow Curry - Fall Off The Bone Tender

Here's how you make my fall off the bone lamb curry.

Ingredients

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 3 green cardamom
• 2 whole cloves
• 2 inch cinnamon sticks
• 2 tbsp cashew nuts
• 3 green finger chillies
• 1/2 a bunch fresh coriander
• 1/4 bunch fresh mint leaves
• 1 medium onion, finely sliced
• 1 tbsp ginger and garlic paste
• 1 tbsp Kashmiri chilli powder
• 1 tsp salt
• 1/2 tsp garam masala powder
• 2 tbsp kasuri methi (dry fenugreek leaves)
• 240ml water
• 8 lamb shanks - about 750gms - (Head to your local butcher for these and have him cut through each shank.)

Method

1. Place a heavy bottomed pan on medium heat. Add the cumin, coriander, cardamom, cloves, cinnamon sticks and cashew nuts.
2. Dry roast these ingredients until the cashew nuts start to change colour (about 4-5 mins)
3. Transfer to a blender and add the green chillies, coriander and mint. Add about 5 tbsps of water and blend to a very fine paste. Set aside.
4. Heat 2 tbsp oil in another pan. Add the onions. Fry on low heat until the onions turn translucent.
5. Add the ginger and garlic paste. Cook for about a min to get rid of it's raw flavour.
6. Add the lamb shanks. Fry on medium to high heat for about 5 mins to seal.
7. Add the blended mixture, chilli power and salt. Mix well.
8. Add the water and bring to a boil. Reduce the heat and cover and cook on low heat for about 45 mins stirring once half way through the cooking time.
9. Add the garam masala and the kasuri methi. Mix gently. Cover and leave to simmer for 5 mins until done.

P.S.

🏃♀️🏃🏻 Make sure you go for a good (long) run the next morning!