Lamb Shanks in Red Wine and Ginger Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Lamb Shank, 2 lb (remove)Carrots, raw, 4 medium (remove)Celery, raw, 6 stalk, medium (7-1/2" - 8" long) (remove)Onions, raw, 2 medium (2-1/2" dia) (remove)Garlic, 5 clove (remove)Red Wine, 35 mL (remove)Garam masala, 2 tsp (remove)Ground tumeric, 1 tsp (remove)Dried Chilli flakes, 1 tsp (remove)Chilli Powder, 1 tsp (remove)Pepper, black, 2 tsp (remove)Hain Iodized Sea Salt, 1 tsp (remove)Coriander leaf, dried, 1 tsp (remove)Cardamom, ground, 1 tsp (remove)Cumin seed, 1 tsp (remove)Ginger Root, 10 slices (1" dia) (remove)(OXO) Vegetable Stock Cube, 1 serving (remove)Water, tap, 1000 mL (remove)Tomato Paste, 1 can (6 oz) (remove)Del Monte Diced Tomatoes, No Salt Added, 2 cup (remove)
Brown the lamb shanks in a little in a frying pan over a high heat. Marinate the shanks in the wine together with the all of the spices. A ziploc bag works great for this and allows you to see that all of the lamb is covered. You can marinate overnight if you have time but an hour and a half should work.
Saute the onion, garlic, celery, and carrots in a large pressure cooker with the lid off. Add the stock, the tomatoes and allow to simmer.
Remove the pieces of ginger from the marinade and then put all of the lamb pieces togther with the marinade into the pressure cooker.
Cover, pressurise and bring to the boil. Leave it boiling for around an hour and then take off the heat and allow to cool.
Serve with your choice of Indian condiments.
Number of Servings: 6
Recipe submitted by SparkPeople user NEILJHK.
Saute the onion, garlic, celery, and carrots in a large pressure cooker with the lid off. Add the stock, the tomatoes and allow to simmer.
Remove the pieces of ginger from the marinade and then put all of the lamb pieces togther with the marinade into the pressure cooker.
Cover, pressurise and bring to the boil. Leave it boiling for around an hour and then take off the heat and allow to cool.
Serve with your choice of Indian condiments.
Number of Servings: 6
Recipe submitted by SparkPeople user NEILJHK.
Nutritional Info Amount Per Serving
- Calories: 285.0
- Total Fat: 7.0 g
- Cholesterol: 96.8 mg
- Sodium: 897.6 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.8 g
- Protein: 34.6 g
Member Reviews