Indian Korma Lamb Shanks

theres nothing like an old fashioned hotpot of wealthy meat and veg to feature cosiness to winter evenings

The ingredient of Indian Korma Lamb Shanks

  • 1 tablespoon olive oil
  • 6 lamb shanks french trimmed
  • 1 brown onion halved cut into thin wedges
  • 1 3 cup pataks korma curry paste
  • 2 teaspoons finely grated clean ginger
  • 2 cups massel pork inventory
  • 400g can diced tomatoes
  • 1 1 2 cups frozen peas
  • 2 tablespoons shredded clean mint
  • steamed basmati rice to serve
  • raita or tzatziki to serve

The Instruction of indian korma lamb shanks

  • ufeffheat 1 2 the oil in a huge inventory pot over medium excessive warmness add 1 2 of the lamb shanks and prepare dinner turning once in a while for five minutes or until brown transfer to a heatproof bowl repeat with last lamb
  • heat the ultimate oil within the pan add the onion and cook dinner stirring for 5 minutes or till tender add the curry paste and ginger and cook stirring for a minute or till fragrant
  • add the inventory and tomatoes and bring to the boil reduce warmth to low return lamb shanks to the pan and prepare dinner included for 2 hours or until lamb is soft and falls off the bone transfer lamb shanks to a heatproof bowl cover with foil to preserve heat
  • increase warmness to high and simmer stirring occasionally for 15 minutes or until the sauce thickens stir inside the peas and prepare dinner stirring for 3 minutes or until heated through then stir in the mint
  • divide the rice amongst serving plates top with the lamb and drizzle with the sauce serve with raita or tzatziki dip

Nutritions of Indian Korma Lamb Shanks

fatContent: 324 084 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: 94 milligrams cholesterol

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