Warming lamb madras
01 May 2023
Pohutukawa Landing Village Kitchen Manager, Nikhil Shetty knows a thing or two about good food. An ex-Hilton chef, he’s whipped up this recipe for us that’s sure to delight on the colder nights.
- 4 x tbsp natural yogurt
- 1 x tbsp ground cumin
- 1 x tsp turmeric
- 4 x lamb shanks
- 2 x tbsp sunflower oil
- 4 x onions, sliced.
- 4 x tbsp madras curry powder/madras curry paste
- 8 x garlic cloves, grated or crushed.
- Thumb-sized piece ginger, grated.
- 220g x tin chopped tomatoes
- 3 x whole dried red chilies
- 5 x curry leaves
- 4 x cardamom pods, split
- 300ml x chicken stock
- 500ml x coconut milk.
- STEP 1
Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hours, or overnight if you have time.
- STEP 2
Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish.
Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic.
Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
- STEP 3
Remove the lid and cook for 1 hour more – this will help reduce some of the liquid and char any exposed meat.
When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour.
For the sauce blend everything with coconut milk in a jar and strain for smooth texture. Scatter around with micro herbs or micro coriander
Wild rice in centre and pickled red cabbage. Set your lamb shank on it and swirl your sauce around it, garnish it with herbs and battered onion rings