Kareli Ka Roganjosh (Lamb shanks in curry) recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
8 / 800 g (28 oz) Lamb shanks
4 tsp (20 ml) Vegetable oil
3 Cloves (laung)
5 Green cardamom (choti elaichi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
Salt to taste
3 tbsp (60 g) 2 oz Yoghurt (dahi)
2 tbsp (50 g) 1 3/4 oz Brown onion paste
1 tsp (2 g) Red chilli powder
2 cups (400 ml) 14 fl oz Lamb stock
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
1 tbsp (15 g) Almond (badaam) paste
1/2 tsp (1 g) Garam masala
1 tsp (6 g) Ginger, julienned
a pinch Saffron (kcsar), crushed in 1 tbsp water
4 tsp (20 ml) Vegetable oil
3 Cloves (laung)
5 Green cardamom (choti elaichi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
Salt to taste
3 tbsp (60 g) 2 oz Yoghurt (dahi)
2 tbsp (50 g) 1 3/4 oz Brown onion paste
1 tsp (2 g) Red chilli powder
2 cups (400 ml) 14 fl oz Lamb stock
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
1 tbsp (15 g) Almond (badaam) paste
1/2 tsp (1 g) Garam masala
1 tsp (6 g) Ginger, julienned
a pinch Saffron (kcsar), crushed in 1 tbsp water
method
1. Heat the oil in a pan; crackle the whole spices. Add ginger-garlic paste; saute till almost dry. Add lamb, salt, yoghurt, onion paste, and red chilli powder. Stir for 3 - 5 minutes. Add lamb stock, and simmer till meat is tender. Remove lamb into an ovenproof dish and strain the gravy into another pan.
2. Add tomato puree to the gravy and cook till only two-thirds of it is left. Stir in almond paste and garam masala. Cook for 2 - 3 minutes. Pour over the lamb. Mix in remaining ingredients. Seal the dish with dough and simmer for 5 minutes in a preheated oven 180°C (350°F).
3. Open the seal and serve hot.
2. Add tomato puree to the gravy and cook till only two-thirds of it is left. Stir in almond paste and garam masala. Cook for 2 - 3 minutes. Pour over the lamb. Mix in remaining ingredients. Seal the dish with dough and simmer for 5 minutes in a preheated oven 180°C (350°F).
3. Open the seal and serve hot.
serving amount
serves: 4
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