Lamb Shank
Lamb Shank
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Serves: 4 (or 2 twice)
Prep: 10 minutes
Cook: 140 minutes
Origin: India
What's in the box?
What's in the box?
Ginger & Garlic Paste, Tyga Masala No. 7, Tyga Masala No. 21, Tyga Masala No. 14
Shopping list
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!
Let's cook!
Lamb Shank
Prep:
- Preheat the oven to 200C
- Finely chop the tomatoes
- Finely dice the onions.
- Chop the coriander discarding the stems
Cook:
- Heat 2 tbsp of the oil in a frying pan over a high heat and brown the lamb shanks all over.
- 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.
- Add the tomatoes and continue to cook for 4 minutes, stirring continuously.
- 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.
- 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.
- Remove from the oven, remove lid and reduce the sauce over a high heat for 5-10 minutes, until it has a thick consistency.
- Sprinkle with coriander.
Vegetarian: Squash/Cauliflower
- Prep Steps 1 to 4 as recipe.
- Peel and cut a squash into bite size chunks.
Cook
- Skip this step
- As recipe.
- As recipe.
- As recipe.
- Add the squash to the sauce cover with a lid and cook for 30 mins or until cooked.
- As recipe.
- As recipe.
Ingredients & allergies
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.
![Lamb Shank](http://tyga.com/cdn/shop/products/lambshank2.webp?v=1680703038&width=1445)
![Lamb Shank](http://tyga.com/cdn/shop/products/lambshank1.webp?v=1680703038&width=1445)