Ingredients:

Lamb shins 800 gm/8
Almond paste 15 gm/1 tbs
Cardamoms 5
Chili powder 5 gm/1 tsp
Cloves 3
Coriander leaves, chopped 10 gm/1 tbs
Dough to seal dish
Garam masala 2.5 gm/ ½ tsp
Garlic paste 30 gm/2 tbs
Ginger juliennes 5 gm/1 tsp
Ginger paste 30 gm/2 tbs
Oil 20 gm/4 tsp
Onion paste, browned 30 gm/2 tbs
Saffron a pinch
Salt to taste
Stock 750 ml/3 cups
Sweet ittar a few drops
Tomato purée 120 gm/ ½ cup
Yogurt 45 gm/3 tbs

Method:

1. Heat the oil, crackle the cloves and the cardamoms, add the ginger and garlic pastes and sauté till almost dry.Add lamb shins, salt, yogurt, browned onion paste and chili powder. Stir for 3-5 minutes. Add stock and simmer till meat is tender. Remove shins into an oven proof casserole and strain the curry into another pan.
2. Add the tomato purée to the strained curry and cook till only two-thirds of the liquid is left. Stir in the almond paste and the garam masala. Cook for 2-3 minutes.
3. Pour over the cooled shins. Sprinkle with ginger juliennes, chopped coriander, saffron (crushed in a few drops of water) and sweet ittar. Seal the casserole with dough and let simmer for 5 minutes in a preheated oven.

Be Sociable, Share!

•