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Hyderabadi cuisine is known for its skilled use of herbs and spices. The key to this dish is the infusion of tender lamb shanks in a delicious sauce with cassia, cardamom and nutmeg. This creates a truly indulgent feast that was typically eaten at breakfast or lunch! Although traditionally made with goat meat, lamb shanks work wonderfully to create a deep, rich dish, absolutely full of flavour. Sitting in a deliciously thick curry, our Lamb Shank is cooked low and slow to create a decadent, tender dish with meat that falls off the bone. Ideal for dinner parties or when you need a little comfort food.
Ginger & Garlic Paste Tyga Masala No. 7 Tyga Masala No. 21 Tyga Masala No. 14
You will need to buy: 4 lamb shanks 1tbs tomato puree 300g rice 2 onions 2 tomatoes 1 bunch coriander 4 tbsp vegetable oil/rapeseed oil/olive oil 1 tsp salt naan bread
Prep Steps 1 to 4 as recipe. 5. Peel and cut a squash into bite size chunks. Cook 1.Skip this step 2.As recipe. 3. As recipe. 4. As recipe. 5. Add the squash to the sauce cover with a lid and cook for 30 mins or until cooked. 6. As recipe. 7. As recipe.
Switch it up: Try with Beef chunks.
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 7: (Coriander & Turmeric). Tyga Masala No. 21: (Ground mace, ground cassia, ground nutmeg, ground cardamom). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes.
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.