Kareli Kebab (Stewed cinnamon-flavoured lamb shanks) recipe
ingredients
1 kg (2.2 lb) Lamb, shanks on the bone, 10 cm Long pieces
3 tbsp (54 g) 1 3/4 oz Ginger {adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tsp (4 g) Red chilli powder
Salt to taste
1 tsp (2 g) Maize flour (makke ka atta)
3 tsp (6 g) Garam masala
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Bay leaves (tej patta)
4 Cinnamon (daichini), 1 inch sticks
10 Green cardamom (choti elaichi)
3 tbsp (54 g) 1 3/4 oz Ginger {adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tsp (4 g) Red chilli powder
Salt to taste
1 tsp (2 g) Maize flour (makke ka atta)
3 tsp (6 g) Garam masala
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Bay leaves (tej patta)
4 Cinnamon (daichini), 1 inch sticks
10 Green cardamom (choti elaichi)
method
1. Remove the white membranes from the surface of the lamb. Prick thoroughly down to the bone with a large
fork until all the fibers are broken. (The success of the dish depends upon how well this is done.)
2. Apply die ginger and garlic pastes, red chilli powder, salt, maize flour, and garam masala evenly over the shanks. Keep aside for 1 - 2 hours.
3. Heat the oil in a pan and add all the whole spices. Saute over medium heat until they begin to crackle.
4. Arrange the shanks in the pan and saute over medium heat for 10 - 15 minutes until the meat changes colour.
5. Add 2 cups of hot water, stir and cover. Let the meat simmer for 40 minutes or until it is completely tender. Remove each piece with a tong and keep aside.
6. Strain the sauce and reduce further on very low heat until it becomes a thick concentrate.
7. Add the shanks to the sauce, coating each one evenly. Serve garnished with sliced cucumbers, onion rings, tomatoes and lemon wedges.
fork until all the fibers are broken. (The success of the dish depends upon how well this is done.)
2. Apply die ginger and garlic pastes, red chilli powder, salt, maize flour, and garam masala evenly over the shanks. Keep aside for 1 - 2 hours.
3. Heat the oil in a pan and add all the whole spices. Saute over medium heat until they begin to crackle.
4. Arrange the shanks in the pan and saute over medium heat for 10 - 15 minutes until the meat changes colour.
5. Add 2 cups of hot water, stir and cover. Let the meat simmer for 40 minutes or until it is completely tender. Remove each piece with a tong and keep aside.
6. Strain the sauce and reduce further on very low heat until it becomes a thick concentrate.
7. Add the shanks to the sauce, coating each one evenly. Serve garnished with sliced cucumbers, onion rings, tomatoes and lemon wedges.
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