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

Banana And Walnut Cake With Sticky Caramel Recipe

stay heat with our delicious banana and walnut cake with sticky caramel br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5971915502001 domain taste height 300 width 500 iframe

The ingredient of Banana And Walnut Cake With Sticky Caramel Recipe

  • 125g butter chopped at room temperature
  • 100g 1 2 cup caster sugar
  • 2 eggs
  • 130g 1 2 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 225g 1 half cups self elevating flour
  • 60ml 1 four cup milk
  • 115g 1 cup coarsely chopped walnuts
  • caramel ripple ice cream to serve
  • 60g butter chopped
  • 100g 1 2 cup firmly packed brown sugar
  • 165ml 2 three cup pouring cream
  • 1 tsp vanilla extract

The Instruction of banana and walnut cake with sticky caramel recipe

  • ufeffpreheat the oven to 180c 160c fan forced grease and line a 27 five x 17 5cm slice pan with baking paper allowing the lengthy edges of the paper to overhang the edges
  • use electric powered beaters to beat the butter and sugar in a massive bowl till faded and creamy add the eggs 1 at a time beating properly between each addition add banana and vanilla beat until blended
  • sift the flour over the combination then pour inside the milk use a spatula to fold gently until just combined
  • fold half of the walnuts into the cake aggregate and switch to the prepared pan smoothing the surface sprinkle with remaining walnuts bake for 35 minutes or until company to a mild touch in the centre set apart inside the pan for 10 mins to chill slightly then flip onto a cord rack to chill absolutely
  • meanwhile to make the caramel sauce combine all the ingredients in a small saucepan stir over low warmness till melted and smooth increase warmth to medium and simmer for 5 mins remove from warmness and set aside to chill barely
  • cut the cake into eight portions and serve topped with a scoop of caramel ripple ice cream and drizzled with the caramel sauce

Nutritions of Banana And Walnut Cake With Sticky Caramel Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a