MADRAS LAMB SHANK CURRY COOKED IN WOOD FIRED CLAY OVEN

 

MY BEST EVER GORGEOUS SLOW COOK MADRAS CURRY

 

INGREDIENTS

This recipe is a simple two stage cooking process, and once you have made the curry powder you will have enough to make 3 more curry dishes from the same spice base, which means making the next few dishes is super quick without any compromise on any quality or flavour.

 

TO MAKE THE CURRY  SPICE

(makes enough for 4 recipes)

 

2 tbsp coriander seeds

2 tbsp mustard seeds

1 tbsp turmeric powder

1 tbsp fenugreek seeds

1 tsp cumin

1/2 tsp fennel seeds

 5 whole cloves

1 tsp black pepper

Place all the spices in a pestle and mortar or a coffee grinder, the latter is easier but will not be as authentic and the Indians believe that using the pestle and mortar preserves the flavour of the spices more, I can say the first time I made this curry it was the best ever and I did use the pestle and mortar, this time I used my dads old coffee grinder for ease of use and maybe I feel it is a little less fragrant, but then is that in my mind?  It is still the best curry recipe I have ever made...After all the spices that I have access to are no where near the freshness that they would be if they were fresh from an India spice market.

 

FOR THE CURRY STOCK/SAUCE

(serves 4 people)

 

4 large lamb shanks

2 onions

1" ginger

2 red chilli

4 cloves garlic

1 tbsp ghee

2 tins of chopped tomatoes

12 kaffir lime leaves

500ml beef stock

10 green cardamom pods slightly crushed

1 stick of cinnamon

2 fresh bay leaves

2 tsp tamarind pulp

salt and pepper

fresh coriander to garnish

 

In a shallow non stick pan heat the ghee and brown off  all the sides of the lamb shanks, remove to your cole pot or casserole dish and leave to rest.  In a blender blitz the onions, ginger, chilli, and garlic and then in the same pan add the ghee and gently cook the onions for 5 minutes, add 2 tbsp of your curry powder and stir in then add your cardamom pods, cinnamon, bay, lime leaves and tamarind pulp and stir in well, then add the tomatoes and beef stock and pour your sauce over the resting lamb shanks and pop on a snug lid.

 

Pop in your oven at 150 degrees for 3 to 4 hrs.  The curry is ready when the meat is ready to fall off the bone.  I like my sauce to be medium thick, therefore I often take the lid of for the last 30 minutes of cooking time to help reduce the sauce.