Speaking about cooking, a couple of months ago I made this lamb shank and seem tis is the perfect timing. Indeed, I hear Christmas knocking at your doors, though seldom is Western food at home but why shouldn't it be every once in a blue moon? The pricey frozen imported lamb (lemongrass lamb kebab,Thai massaman lamb curry, lamb spinach spaghetti, lamb stew, lamb curry noodles and lamb yogurt curry) I bought for this recipe, still not the best and so, pressure cooking was essential before braising. Flavourful and aromatic, the tender to its core lamb was paired with coriander mashed potatoes and blanched frozen green peas.
For the lamb shank
1 medium size lamb shank - about 500g
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 large onion - slice into rings
1 tbsp butter
1 cup vegetable stock (or any other)
1 tsp cumin powder
1 tsp coriander powder
2 bay leaves
1 tsp chilli flakes
1 tbsp dark soy sauce
1 tsp yellow mustard
2 sprigs rosemary - sprig out the leaves
Some cornflour mixed water (for thickening the gravy - well, optional)
Salt to taste (taste before adding)
For the mashed potatoes
3 medium size US potatoes - simmer till tender, remove skin and mash.
1 tbsp butter
2 sprigs coriander leaves - shred/slice thinly
1/2 cup cream or carton milk
Salt and pepper to taste
**mix these ingredients together
Mix lamb with ginger paste and garlic paste.
Pressure cook with some water to tenderise.
Cool down and keep aside.
Heat butter and sauté onion
Add lamb and all the ingredients except cornflour.
Stir and simmer over very low heat for around 5 minutes or so.
Thicken the gravy with cornflour (remember, this is optional).
Off the heat and keep aside for at least 4 hours so that the gravy and flavours would have soaked-up in the lamb.
You can also cool down and store in the fridge, meaning, made a day ahead.
Serve with mashed potatoes and blanched frozen green peas.
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