Name: Punjabi Lambshanks
Ingredients: 4 Cloves garlic; crushed; 4 Green chillies; fresh; 1 tb Ginger; freshly grated; 2 tb Vegetable oil; 6 Lamb shanks; Ghee 2tbsp; 2 Onions; sliced; 2 Bayleaves; 4 Cloves; 1 Cinnamon stick; 1 Cardamom pod; 2 ts Garamasala; 300 g Dried chickpeas; 2 tb Vegetable oil; 150 g Onion; finely chopped; 1 ts Fresh ginger; 3 Cloves garlic; crushed; 2 ts Garam masala; 2 ts Ground cumin; 2 ts Ground coriander; 2 ts Paprika; 1/2 ts Chilli powder; 1/2 ts Ground turmeric; 1 ts Mustard seeds; 1 cn Tomatoes; chopped; 2 tb Coconut cream; 2 ts Sea salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Punjabi	Coxon’s kit, Coxon2	6	servings

INGREDIENTS

4		Cloves garlic; crushed
4		Green chillies; fresh
1	tb	Ginger; freshly grated
2	tb	Vegetable oil
6		Lamb shanks
		Ghee 2tbsp
2		Onions; sliced
2		Bayleaves
4		Cloves
1		Cinnamon stick
1		Cardamom pod
2	ts	Garamasala
300	g	Dried chickpeas
2	tb	Vegetable oil
150	g	Onion; finely chopped
1	ts	Fresh ginger
3		Cloves garlic; crushed
2	ts	Garam masala
2	ts	Ground cumin
2	ts	Ground coriander
2	ts	Paprika
1/2	ts	Chilli powder
1/2	ts	Ground turmeric
1	ts	Mustard seeds
1	cn	Tomatoes; chopped
2	tb	Coconut cream
2	ts	Sea salt

INSTRUCTIONS

CHANNA DHAL
Lambshanks: In a food processor puree the garlic, chillies, ginger, cumin
and oil. spread the chilli mix all over the shanks and refrigerate
overnight preferably. Heat the ghee in a large pan and cook onions until
brown. Add the bayleaves and spices and cook gently to release the
flavours. Add the marinated lamb until the meat is sealed and slightly
brown. Add the undrained tomatoes and tomato puree.
Cover the pan and cook for approximately 1-11/2 hours.
Remove the cover and cook gently for a further 15 minutes.
Channa Dhal: Soak the chickpeas in water overnight, if dried. Cook the
chickpeas in water until tender. Heat the oil in a large pan and cook the
onion until lightly browned. Add the ginger, garlic, spices and seeds. Cook
and stir until fragrant. Add the undrained crushed tomatoes, coconut cream,
sant and chickpeas.
Stir the ingredients until the mixture thickens.
May be served warm as a vegetable or eaten chilled as a sabol.
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