"Masala" or "garam masala" are Hindi words for a mix of spices which is used as a base in many Indian dishes.
The proportion of spices changes according to the dish being cooked, but typical components are cumin, coriander, cardamom, cinnamon, cloves and black pepper, with substitutions or additions made depending on whether the dish includes meat, vegetables or fish.
Flavour-packed lamb shank (shin) is the perfect cut to use for this masala-based dish and falls from the bone after two hours simmering in the sauce.
Braised lamb shanks with masala
Serves 4
4tbsp vegetable oil
4 lamb shanks
2 cinnamon sticks
4 cardamom pods
6 cloves
2 onions, peeled and finely sliced
25g ginger, peeled and ground to a paste
2 cloves of garlic, crushed
1tsp ground turmeric
A pinch of black pepper
1tsp chilli powder
2tsp ground cumin
1tbsp ground coriander
6tbsp plain yogurt
1 tin chopped tomatoes
Leaves from a small bunch of coriander
A pinch of salt
Heat the oil in a large saucepan over a moderate heat. Season the lamb shanks with salt then place them in the pan and colour them on all sides until golden brown. Remove the shanks from the pan and place them aside.
Break the cinnamon sticks in half and add them to the pan in which you browned the lamb. Add the cardamom and cloves and saute for around 30 seconds, then add the onions and saute over a medium heat, stirring occasionally, until golden brown.
Add the lamb shanks and cook over a high heat for 5 minutes, stirring constantly.
Next add the ginger paste and garlic, stir well for a couple of minutes then add the turmeric, black pepper, chilli, cumin and coriander, season with salt then cook for 5 minutes.
Next add the yogurt and saute for a further 5 minutes over a high heat.
Add the tomatoes, stir well then turn down the heat and allow to simmer for 5 minutes or until the oil separates from the masala. Now, add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done. It should take about 2 hours for the meat to start coming away from the bone.
Remove the pan from the stove and allow the lamb shanks to cool in the liquid. Carefully remove the shanks using a slotted spoon and place them in a serving dish. Next strain the cooking stock through a sieve into a clean pan.
Boil the strained stock for a further 10 minutes or until it has reduced to the consistency of a sauce. Check the seasoning and adjust accordingly if required.
To finish, pour the sauce over the lamb shanks, sprinkle the chopped coriander over the top and serve immediately.
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