North Indian Spiced Lamb Shanks
with Turmeric Rice and Flaked Almonds
- Nuts
- Milk
Ingredients
1 unit(s)
Bell Pepper
1 pot(s)
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Powder
150 grams
Basmati Rice
1 unit(s)
Onion
15 grams
Flaked Almonds
(Contains: Nuts)
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 tsp
Ground Turmeric
670 unit(s)
Lamb Shank
1 unit(s)
Ginger
1 unit(s)
Carrot
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 bunch(es)
Coriander
Not included in your delivery
10000 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Halve, peel and thinly slice the onion. Trim the carrot, peel, then halve lengthways. Thinly slice widthways. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the ginger. Peel and grate the garlic (or use garlic press). Roughly chop the coriander (stalks and all). Heat a splash of oil in a large saucepan over medium high heat.
When hot, add the carrots and onions, cook stirring occasionally until softened, 4-5 mins. Add the red pepper, garlic, ginger, North Indian spice mix and tomato puree. Stir and cook for a minute then add the water (see ingredients for amount) and the chicken stock powder. Bring to a boil and then add the lamb shanks and all of the juices in the bag. Baste the lamb in the liquid using a large spoon and lower the heat to a simmer.
Simmer and baste the lamb occasionally until the sauce reduces and is thick and tomatoey, 14-18 mins. Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt and the turmeric, stir in the rice, lower the heat to medium and pop a lid on the pan.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). Meanwhile, heat a frying pan over medium heat (no oil) and add the flaked almonds. Cook, stirring frequently until golden, 2-3 mins. TIP: Keep and eye on them they burn easily. Transfer to a bowl.
When the curry sauce has reduced sufficiently, carefully remove the lamb shanks from the sauce and set on a plate. Season the sauce with salt to taste. Fluff the rice up with a fork, season to taste with salt and pepper and stir in half the coriander. Get ready to serve!
Share the rice between your bowls and sit a lamb shank in the centre of the rice. Spoon the sauce and veggies over the lamb and around. Finish with a drizzle of yoghurt and a sprinkle of almonds and the remaining coriander. Enjoy!
