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Lamb Shank

Lamb Shank

£3.49
£3.49
Sale Sold out

Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 140 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
Spicy
Spicy
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.

What's in the box?

Ginger & Garlic Paste, Tyga Masala No. 7, Tyga Masala No. 21, Tyga Masala No. 14

Shopping list

  • 4 lamb shanks
  • 1tbs tomato puree
  • 300g rice
  • 2 onions
  • 2 tomatoes
  • 1 bunch coriander
  • 4 tbsp vegetable/rapeseed/olive oil
  • 1 tsp salt
  • Naan bread

Let's cook!

Lamb Shank

Prep:

  1. Preheat the oven to 200C
  2. Finely chop the tomatoes
  3. Finely dice the onions.
  4. Chop the coriander discarding the stems

Cook:

  1. Heat 2 tbsp of the oil in a frying pan over a high heat and brown the lamb shanks all over.
  2. Remove lamb and add the rest of the oil. Add Ginger & Garlic Paste, onions and salt. Cook for 4 minutes, stirring continuously, until the onions are soft but not brown.
  3. Add the tomatoes and continue to cook for 4 minutes, stirring continuously.
  4. Add Tyga Masala No. 7, Tyga Masala No. 21, Tomato Puree and Tyga Masala No.14 (2 tsp for mild, � pot for medium and whole pot for hot). Cook for 2 minutes, stirring continuously.
  5. Add 200ml water and the lamb and bring to the boil. Cover with a lid and cook in the oven for 1.5 - 2 hours or until the lamb is tender.
  6. Remove from the oven, remove lid and reduce the sauce over a high heat for 5-10 minutes, until it has a thick consistency.
  7. Sprinkle with coriander.

Vegetarian: Squash/Cauliflower

  1. Prep Steps 1 to 4 as recipe.
  2. 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.

Ingredients & allergies

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.

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