Kareli Kebab (Stewed cinnamon-flavoured lamb shanks)
Ingredients
- 2.2 lb Lamb shanks on the bone, 10 cm Long pieces
- 1 3/4 oz Ginger {adrak) paste
- 3 tbsp Garlic lasan paste
- 2 tsp Red chilli powder
- Salt to taste
- 1 tsp Maize flour makke ka atta
- 3 tsp Garam masala
- 4 tbsp Vegetable oil
- 2 Bay leaves tej patta
- 4 Cinnamon daichini, 1 inch sticks
- 10 Green cardamom choti elaichi
Instructions
- 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.)
- 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.
- Heat the oil in a pan and add all the whole spices. Saute over medium heat until they begin to crackle.
- Arrange the shanks in the pan and saute over medium heat for 10 - 15 minutes until the meat changes colour.
- 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.
- Strain the sauce and reduce further on very low heat until it becomes a thick concentrate.
- Add the shanks to the sauce, coating each one evenly. Serve garnished with sliced cucumbers, onion rings, tomatoes and lemon wedges.
Calories: 586 kcal
Carbohydrates: 7 g
Protein: 29 g
Fat: 49g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 113 mg
Potassium: 448 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 207 IU
Vitamin C: 2 mg
Calcium: 74 mg
Iron: 3 mg