Instructions: Toss lamb in flour; shake away excess. Heat oil in large saucepan and cook in large batches till brown all over. Removing the lamb, cook onion and garlic in same pan, stirring till onions are soft. Add paste and cook, stirring, till fragrant. Return lamb to pan with water and tomatoes, sugar and stock and bring to boil. Reduce heat and simmer, covered for about 1.5hrs Preheat oven to hot. Add cauliflower, pumpkin and lentils to curry and bring to boil. Reduce heat and simmer, still covered for 15mins. Remove from heat and stir in cilantro Wrap naan in foil and heat up in hot oven for 10mins. Serve hot naans with curried lamb. |
Curried Lamb Shanks with Naan Ingredients: 8
french-trimmed lamb shanks ¼
cup flour 2tblsp
peanut oil 1
brown onion 2
crushed garlic cloves ½
cup rogan josh curryp paste 2
cups water 400g
crushed tomatoes 1tsp
sugar 2
cups beef stock 400g
cauliflower, chopped 400g
pumpkin, chopped 150g
red lentils ¼
cup cilantro, chopped 4 pieces of naan |
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