Ingredients
- 4 pcs Lamb shanks
- 3 pcs Tomatoes
- 200gm Fried shallots
- 300gm Briyani powder
- 350gm Yogurt
- 250ml Milk
- 150ml Lime juice
- 30gm Coriander leaves
- 30gm Mint leaves
- 250gm Tomato puree
- 800ml Water
- 200ml Ghee
- 150ml Cooking oil
- Salt & pepper to taste
Fried items
- 200gm Onions, sliced
- 20gm Cardamom seeds
- 20gm Cloves
- 20gm Cinnamon sticks
- 20gm Star anise
Blended Items
- 100gm Garlic
- 80gm Ginger
- 80gm Red Chili
- 80gm Green Chili
- 60gm Almond nuts
- 60gm Cashew nuts
Method
- Heat up the cooking oil & ghee then add the items for frying.
- Fry these items until they are fragrant without burning.
- Pour in the blend items, tomato puree, briyani powder, fried shallots & fry them all together until they are fragrant.
- Use this finished blend to coat the lamb.
- Add the mint leaf, coriander leaf, tomato and water.
- Stir a while then pour in yogurt, milk and salt
- Lastly add the lime juice and bring it to a very steady simmer.
- Let it simmer until the lamb is nicely cooked until tender.
Notes:
Chef Bob our resident chef at Kanpei Restaurant has managed to put together a nice Asian dish for everyone to try at home. It is very easy to make as it is mostly, after adding all the ingredients, just a slow simmering process. When the lamb is ready you can tell as it should be easily separated using a spoon and will melt in your mouth with little chewing needed.
Well done chef Bob.
Happy Cooking!
[...] This post was mentioned on Twitter by Rascal and Andrea Twombly, Michael Saxon. Michael Saxon said: Very, very easy Briyani Lamb Shanks you can make at home right here; http://chefstales.com/2010/05/07/briyani-lamb-shanks/ [...]