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We hope you got benefit from reading it, now let’s go back to lentil lamb shank recipe. You can have lentil lamb shank using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Lentil lamb shank:
- Prepare 2 lamb shanks
- Use 100 gm roughly cut chorizo sausage
- Prepare 2 tbsp Olive Oil
- Take 1 medium onion, sliced
- Take 2 grated tomatoes
- Prepare 1 tsp whole cumin
- Provide 1 tsp whole mustard seeds
- Take 10 cloves
- Get 1/2 tsp lightly crushed black peppercorns
- Take 1 stick cinnamon
- Prepare 2 bay leaves
- Take 1 cup yellow lentils (split peas)
- Provide 2 carrots sliced fresh
- Take 200 ml coconut milk
- Get 3/4 cup water
- Use 1 tsp coriander powder
- You need 1 tsp cumin powder
- Get 2 tsp chilli powder
- Prepare 1 tsp turmeric powder
- Use 3 tsp ginger and garlic paste
- Provide 1 red and 1 green chilli crushed
- You need to taste Salt
Instructions to make Lentil lamb shank:
- Set pressure cooker to braise and add in the oil and heat. Then brown the lamb shank and add the chorizo sausage.
- Once browned, add in the onions, cumin, mustard seeds, cloves, peppercorns, cinnamon stick, ginger and garlic paste, crushed chillies, bay leaves and stir to lightly fry.
- Once onion becomes translucent, add in the grated tomato, chilli powder, turmeric powder, cumin, coriander powder and salt to taste. Stir and add in the water. Close pressure cooker and change setting to tendon which will cook for 30 minutes.
- Once stopped, release pressure and open cooker then add in the washed lentils, carrots and coconut milk. Submerge in liquid and cook for a further 30 minutes on the same setting.
- Once it stops, lentils should be soft and meat very tender. If not allow to cook for a further 15 to 30 minutes ensuring that there is sufficient liquid in the pot. Note to not add too much liquid.
- Once ready, serve on a bed of mash, cous cous or rice as per preference. Note I served on a bed of coconut rice with a side of salad and a squeeze of lemon over the shank. Enjoy!
Lamb shank was a forgotten cut until celebrity chefs and trendy restaurants brought it back from oblivion. As a result, what was once a very inexpensive cut of meat is now rather less so. I like lentils and I love the spicy red lentil soup recipe Nancy Leson recently sent me. Spicy Red Lentil Soup, adapted from Lynne Rossetto Kasper's "The Splendid Table's How to Eat Weekends." In a large skillet, brown lamb shanks in oilve oil. Made from lamb and lentil, this easy and delicious main course from United States is sure to please.
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