Hot and Spicy Lamb Shanks | Slow cooked in clay pot | Outdoor cooking | Scottish Desi | Asmat

Lip smacking hot and spicy lamb shanks. A magnificent recipe that infuses mega flavor to meat through the use of a plethora of spices and fresh ingredients to bring out the richest tasting juiciest slow cooked shanks you will ever taste. Allow the shanks time to cook and they will reward you with a beautiful tender meat that simply falls of the bone. INGREDIENTS: 4 large lamb shanks - cut in half in the middle of the bone. 3 Dried red whole kashmiri chilli 8 green cardomon pods 2 black cardomom pods 6 cloves 10 whole black pepper some cinamon sticks 4 small onions 12 cloves of garlic 10 to 12 red birds eye chillies - 1 large red chilli Ginger approx 2 full tablespoons of fresh garlic 5 large tomatoes - pick the reddest one you can find - 4 large table spoons yogurt Fresh coriander - quarter bunch , plus garnish METHOD : chop onions saute in 5 table spoons oil with 1 teaspoon of salt. 5 min. Add dry whole spices. Add shanks - saute, then yogurt. Add ground spices and powder { 2 teaspoon kashmiri red chili 2 teaspoon dried ground red chilli 2 teaspoon of ground cumin seeds 1 teaspoon garam masala 1 teaspoon of turmeric powder 1.5 teaspoon of himalayan salt } Saute 3 min. Add Shanks - light cook 5 min - add a little water to soak the frying spice flavour. Add chopped tomatoes. Add garlic, ginger and fresh chillies - rough ground Add a little more oil - cook 5 to 10 minutes Add 2 to 3 litres of water until the shanks are covered. Slow cook for 2 to 3 hours - depends on size of shanks you have. As the shanks cook - the gravy will thicken and reduce in water content. When serving - plate the shank first - carefully lifting out of pot onto plate. Next cover the shank with gravy ensuring whole spices are not plated - you can use a strainer if you prefer to strain the gravy first. garnish with chopped fresh coriander. Enjoy with nan bread or boiled rice. ========================== Do comment if you try this recipe - let me know. Thank you for your support and comments . Please like share and subscribe.

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