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Punjabi Lamb Shanks In Spinach And Tomatoes
 By : Arutirtha Ghosh ( Posted on :28 Jan, 2006 )Total Views : 396 | Previous | Next
Ingredients:

4 Cloves
2 tbsp Ghee
2 Bay Leaves
4 Green Chillies
4 pods of Garlic
1 Cinnamon stick
400 gms Tomatoes
60 ml Tomato paste
1 tbsp grated Ginger
1 tbsp ground Cumin
1 tsp ground Nutmeg
2 tsps Garam Masala
2 tbsps Vegetable Oil
1 tsp ground Coriander
300 gms Onions, sliced
1 Cardamon pod, bruised
1 tsp ground Cumin, extra
500 gms Spinach, chopped
1.5 kg French trimmed Lamb shanks


Method:
Blend or process garlic, chillies, ginger, cumin and oil until pureed.
Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
Heat ghee in large pan; cook onions, stirring, until browned lightly.
Add bay leaves and spices; cook, stirring, until fragrant.
Add lamb, cook, stirring, until lamb is just browned.
Boil, steam or microwave spinach until just wilted; drain.
Blend or process spinach, crushed tomatoes and tomato paste until pureed.
Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.


Tip: While the flavor of meat marinated in wine will continue to improve with time, do not marinate foods in lemon or lime juice for more than the time specified. The citric acid will turn the meats gray.

Recipe Categories : Non Vegetarian Recipes
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