Trim lamb shanks of excess fat and
Make this recipe one to two days in
.
trin fat from lamb and cut meat into 1inch
edium-high heat. Cook the lamb meat in batches until browned
arge nonstick Dutch oven. Dust lamb with flour. Add to hot
Sprinkle lamb with salt and pepper.
argoram, salt and pepper. Trim lamb and cut into 1 1
at (and cartilage) from the lamb and cut into 1\" cubes
smooth paste.
Combine lamb cubes with the marinating paste
minutes.
add cabbage, lamb and peppers, cook for 2
arge skillet, saute the ground lamb, working in batches if necessary
Coat lamb in 2 teaspoons olive oil
Combine 1 tbsp curry paste with 1 tbsp oil then use to coat lamb.
Oil a grill pan and place over medium-high heat. Cook lamb until browned on both sides and cooked to your liking. Set aside, cover and let stand for 5 mins.
Meanwhile, heat remaining oil in a frying pan over medium heat. Sweat onion, carrot and celery until softened. Add garlic and remaining curry paste. Continue stirring until fragrant. Add stock and lentils and stir until hot. Remove from heat and mix in spinach and cilantro.
Serve lamb sliced with lentil salad.
Toss lamb in flour; shake off excess.
until onion has softened. Add lamb; cook, stirring, until browned. Add
In a shallow bowl, blend the flour, curry, salt and pepper. Roll the lamb in flour mixture.
In a casserole dish, heat the oil.
Brown the lamb; remove and keep warm.
Saute onion.
Return the lamb to the casserole and sprinkle with remaining flour mixture.
Pour the liquids over the meat and mix well.
Add raisins, lemon juice and apples and cook, partially covered, until meat is tender, about 1 1/2 hours.
Serve with rice, chutney and yogurt-cucumber salad.
Serves 4.
dd one-third of the lamb and cook, turning occasionally, for
Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.
ooker. Working in batches, cook lamb until browned. Remove from pan
t cool.
Handling the lamb as gently as possible, in