Punjabi lamb-shank/Nalli gosht punj-e-aab

12 April 2013
Punjabi lamb-shank/Nalli gosht punj-e-aab

(Serves four)
2tbs ginger-garlic paste
1tbs mild sweet paprika or chilli powder
6tbs vegetable oil
1 lamb shank, about 1.5kg, prepared
1 x 5cm piece of cassia or cinnamon bark
4-5 green cardamom pods
2-3 cloves
1 bay leaf
3 onions, thinly sliced
2tbs finely chopped fresh ginger
1tbs finely chopped garlic
4 green chillies, slit lengthwise
1tsp ground turmeric
11/2 tbs ground coriander
2tsp red chilli powder
1tbs tomato paste
300ml lamb stock or water
10-12 plums, cut in half and stones removed
4tbs finely chopped coriander leaves, plus a few sprigs to garnish

In a bowl, mix together the ginger-garlic paste, sweet paprika, 2 tablespoons of the vegetable oil and salt to make a paste. Rub this paste liberally over the lamb shank and set aside in a cool place to marinate for 2 hours.
Heat a non-stick pan and seal the lamb shank over a high heat on all sides to lightly colour.
Heat the remaining oil in a pan and sauté the cinnamon, cardamom pods, cloves and bay leaf until the spices sizzle. Add the sliced onion and cook over a medium heat for 10-12 minutes or until lightly coloured. Add the chopped ginger, garlic and green chillies and sauté for a further 2-3 minutes.

Serve garnished with the remaining chopped coriander leaves and sprigs.

Taken from Atul's Curries of the World

RECOMMENDED WINE With this dish I would recommend something rich, ripe and full-bodied - like a Carmenere from Chile - with deep, dark blackberry fruit and warm cinnamon spices. Try an organic Carmenere from Emiliana estate in Colchagua.
Ronan Sayburn is head of wines at the Dorchester Collection UK

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