Lamb Shank and Potato Curry

Name: Lamb Shank and Potato Curry
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 1 teaspoons cayenne; 1 teaspoon cinnamon; 2 Tbsps fresh coriander; 2 teaspoons garam masala; 2 garlic cloves, finely grated; 1 Tbsp gingerroot, finely grated; 200 grams green beans; 1 teaspoons ground cardamom; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 smalls lamb shanks; 2 onions, halved and finely sliced; 1 large potato, diced; 1 teaspoon sea salt; 1 teaspoon nigella seeds; 2 Tbsps tomato paste; 1 teaspoon turmeric; 4 Tbsps vegetable oil; 400 milliliters water; 100 grams yoghurt

Lamb Shank and Potato Curry might be just the Indian recipe you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 44g of protein, 22g of fat, and a total of 454 calories. Head to the store and pick up beans, onions, sea salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Wash the shanks and trim neatly.

Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.

Ingredients you will need

Garam Masala

Yogurt

Combine the spice mix ingredients.

Ingredients you will need

Seasoning Mix

Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned.

Ingredients you will need

Onion

Cooking Oil

Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.

Ingredients you will need

Bay Leaves

Seasoning Mix

Garlic

Ginger

Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.

Ingredients you will need

Lamb Shanks

Cooking Oil

Equipment you will use

Pot

Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.

Ingredients you will need

Tomato Paste

Naan

Coriander

Yogurt

Potato

Beans

Onion

Sauce

Seeds

Water

Lamb

Rice

Salt

Equipment

Pot

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Getrank Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.