Lamb Nishila - Chef Recipe by Varun Gujral

Ingredients

Marinade:

6 lamb shanks cut in 4cm pieces (ask a butcher to do this)
8 cloves garlic fine grated
A knob of ginger (half the size of your thumb), finely grated
4 Tbs thick Greek yogurt
1 tsp of turmeric
2 shots of good Gin, such as Larrikin Gin.

Curry:

100g cashew nuts
300–400g tomatoes
100g tomato paste
100mL vegetable oil
2 x 5cm piece of cinnamon
5 cloves
4 black cardamoms
4 star anise
1/2 tsp mace (nutmeg)
1–2 large onion, medium chopped
1 Tbs coriander
2 tsp Kashmiri chilli powder
2 tsp Garam Masala
1 tsp turmeric
5 garlic cloves fine grated
A knob of ginger (half the size of your thumb), finely grated
2–3 bay leaves
1 tsp salt
100mL coconut milk

Method

Mix together the marinade ingredients. Coat the meat well, marinate in the fridge to allow the spices to infuse.

Blend cashew nuts, tomatoes and tomato paste in a processor. Heat the vegetable oil in a pan over a medium heat. Add all the cinnamon, cloves, cardamoms, star anise and nutmeg, fry for a minute or so, then add the blended cashews.

Add the onions – fry for 10 minutes until the onions start to brown.

Add the coriander, chilli powder, Garam Masala, turmeric, garlic and ginger – fry for 1 minute.

Add the marinated meat and any juices fry for about 10 minutes to brown the meat.

Add the cashew and tomato paste, bay leaves and salt. Mix well.

Bring to the boil, cover and put in the oven at 150 C for 3 hours. Stir from time to time and add a little more water if necessary. The sauce should be thick and the lamb should be so tender it falls apart.

Recipe provided by Manjits Wharf