Lamb Shanks in Fresh Methi (Fenugreek) Sauce: Guest Blog #1 by Tiasbengalikitchen

Recipe Shared by #Tiasbengalikitchen

Happy Mother’s Day

Its mothers day and I always cook something special for my boys…they are the reason I can celebrate this day…love them x

Ingredients

6 large lamb shanks (I boiled them in water with garlic, whole spices and chillies and salt for 1.5 hours until nearly cooked, shouldn’t be off the bone yet.). Reserve the stock you will use it for the sauce.

4 med onion paste

4 tbsp of ginger garlic paste

Mustard oil

Salt to taste

1 tbsp sugar

1 tbsp shahi zeera

200g of passata

1 tbsp garam masala

1 heaped tsp turmeric

1 heaped tsp paprika

1 tsp kashmiri chilli powder

3 green chillies were big ones

4 tbsp greek yogurt

2 big bunches of fresh methi chopped

Coriander

Method

In hot mustard oil, sizzle the zeera till fragrant.

Add the onions and cook for about 20 minutes to evaporate the water content.

Add the garlic and ginger and again cook out till the onions and garlic turn slightly golden. Can take another 10 mins.

Now add the passata and salt and again fry for 5 mins. Add the spices and green chillies, cook until the mixture is fragrant, there should be enough moisture, if not add a few drops of the reserved stock.

Now add the yogurt and mix thoroughly cook again on a low flame for 5 mins.

Add in all the methi and again cook for 5 mins before adding the shanks. Make sure you mix thoroughly and the shanks are coated well. Now add the stock and the sugar ( this adds a little sweetness you dont get from the tomatoes, dont know why but it works). 

Cover and cook for 30 minutes more, or untill the shanks are tender and falling off the bone. Add fresh coriander and serve.

I will be serving with rice and naan bread. Its going to taste amazing. Can’t wait any longer!

Do try the recipe, if you like it share it and do follow my page 😁#Tiasbengalikitchen

Recipe Shared by #Tiasbengalikitchen