Chettinad Lamb Shank Curry - Chef Recipe by Srinivas Velpuri

Ingredients

2 large lamb shanks, about 880 g-1 kg
Salt to taste
1/2 tsp turmeric powder
2 Tbs oil

Chettinad masala:

6-8 dried red chillies (adjust to taste)
2 Tbs coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp poppy seeds (optional)
4 cloves
3 cardamom
1 small cinnamon stick
1/2 star anise
3 Tbs grated coconut

For the curry:

3 Tbs oil
1/2 tsp mustard seeds
10-12 curry leaves
2 large onions, finely sliced
2 medium tomatoes, chopped
2 tsp ginger-garlic paste
s Tbs tamarind pulp, soaked and strained
1 1/2-2 cups water
Fresh coriander, for garnish

Method

Roast and grind the masala. In a pan, dry roast all the masala ingredients except for the coconut, until fragrant. Add grated coconut and roast until golden brown. Cool slightly, then grind to a smooth paste using a little water.

Rub lamb shanks with salt and turmeric. Heat oil in a heavy-bottomed pan or pressure cooker. Sear until browned on all sides. Remove and set aside.

In the same pan, add a bit more oil. Temper mustard seeds and curry leaves. Add sliced onions and saute until deep golden brown. Add ginger-garlic paste and fry for 1-2 minutes. Add chopped tomatoes and cook until soft.

Mix in the masala paste and saute for 5-7 minutes until oil separates. Add seared lamb shanks, tamarind pulp and water to cover.

Cook until tender. In a pressure cooker, cook for about 25-30 minutes until meat is tender.

Slow-cooker or stovetop, simmer covered for 1.5-2 hours, stirring occasionally until meat falls off the bone and gravy thickens.

Adjust salt and spice level, garnish with fresh coriander leaves.

Recipe provided by Seven Spices