How to make Jamaican Style Lamb Stew - Sk Khazana -
A full bodied lamb shanks curry – cooked just the way the Jamaicans like
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb shanks (मटन टाँग की नली), Potatoes (आलू)
Cuisine : Other Cuisines
Course : Main Course Mutton
For more recipes related to Jamaican Style Lamb Stew - Sk Khazana checkout Braised Lamb Shanks with Mashed Potatoes, Nalli Nihari - SK Khazana. You can also find more Main Course Mutton recipes like Lamb Balls with Couscous Kosha Mangsho Mutton Dhansak - SK Khazana Junglee Mutton - SK Khazana
Jamaican Style Lamb Stew - Sk Khazana Recipe Card
Lamb or mutton is something that features in all meat eating cuisines of the world and fits perfectly into each one of them. The high fat content of this red meat does give it some bad press but the fact that when cooked correctly lamb can be the most divine meat ever does make up for it.
Prep Time : 51-60 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Jamaican Style Lamb Stew - Sk Khazana Recipe
Lamb shanks cut into 2 inch pieces on the bone 7-8
Potatoes medium, cut into 1 inch cubes 2
Salt to taste
All spice 1 teaspoon
Coriander powder 2 teaspoons
Curry powder 2 teaspoons
Ginger powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Oil 4 tablespoons
Onions large, sliced 2
Garlic finely chopped 2 teaspoons
Ginger finely chopped 2 teaspoons
Tomato puree 3/4 cup
Chicken stock 3 cups
Cinnamon stick 2 inch
Thyme sprigs 2-3
Carrots medium,cut into 1 inch cubes 2
Herbed rice to serve
Fresh coriander sprig for garnish
Method
Step 1
Take lamb shanks in a large bowl, add salt, all spice, cumin powder, coriander powder, curry powder, ginger powder, and red chilli powder and mix well so that all the shanks are well coated with the masalas. Set aside to marinate for 30 minutes.
Step 2
Preheat the oven at 180˚C.
Step 3
Heat oil in a deep oven proof pan, add the lamb shanks and sauté on high heat till they are well browned on all sides. Drain and keep them on a plate.
Step 4
Add onions to the oil remaining in the pan and sauté till lightly browned. Add garlic, mix and sauté for 1 minute. Add ginger, mix and sauté till raw smells disappear.
Step 5
Add tomato puree, mix and sauté for 1-2 minutes. Add the lamb shanks back in the pan and mix well.
Step 6
Add chicken stock and mix well. Adjust salt, mix and add broken cinnamon stick.
Step 7
Add thyme, mix and let the mixture come to a boil. Cover, keep the pan in the preheated oven and cook for 40 minutes.
Step 8
Add potatoes and carrots and mix well. Place it uncovered back in the oven and cook for 25-30 minutes.
Step 9
Transfer into a serving plate, garnish with coriander sprig and serve hot with herbed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
