| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Food9 |
2 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 2 |
|
Green chillies; fresh |
| 1 |
ts |
Fresh ground coriander |
| 2 |
tb |
Fresh chopped coriander |
| 1/4 |
ts |
Salt and pepper |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Lamb shanks |
| 1 |
md |
Onion; divided into 6 |
| 2 |
|
Carrots; washed, peeled and |
|
|
; sliced |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Stick celery; peeled and sliced |
| 450 |
g |
Flavoursome tomatoes; (1lb) |
| 150 |
ml |
Water or stock; (1/4 pint) |
INSTRUCTIONS
FOR THE MARINADE
Place all the ingredients for the marinade into a food processor and
break down to a pur.e. Spread the pur.e over the lamb shanks and
refrigerate overnight in a tighly sealed plastic bag.
Place the oil into a heavy based, oven friendly casserole dish and
heat on the hob. Add the marinaded lamb carefully and brown. Add the
onion, and brown slightly, followed by the carrots and celery. Add
the tomatoes and stock.
Cover the pan and place in the oven for 1-1/2 hours at
180°C/350°F/gas mark 4.
Remove the cover and cook gently for a further 15 minutes.
Converted by MC_Buster.
Per serving: 301 Calories (kcal); 28g Total Fat; (79% calories from
fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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