For today’s battle between #WIvSL, I’ve got for you a delicious Lamb Stew inspired by the flavours of Jamaica. I’m sure Chris Gayle will totally approve of this recipe! #WorldCricEAT #CWC19
JAMAICAN STYLE LAMB STEW
Ingredients
7-8 lamb shanks, cut into 2 inch pieces on the bone
Salt to taste
1 tsp all spice
1 tsp cumin powder
2 tsps coriander powder
2 tsps curry powder
½ tsp ginger powder
1½ tsps red chilli powder
4 tbsps oil
2 medium onions, sliced
2 tsps finely chopped garlic
2 tsps finely chopped ginger
¾ cup tomato puree
3 cups chicken stock
2 inch cinnamon stick
2-3 thyme sprigs
2 medium potatoes, cut into 1 inch pieces
2 medium carrots, cut into 1 inch pieces
Herbed rice to serve
Coriander sprig for garnish
Method
1. Take lamb shanks in a large bowl, sprinkle salt, all spice, cumin powder, coriander powder, curry powder and ginger powder. Add red chilli powder and rub well. Set aside for 30 minutes.
2. Preheat the oven at 180˚C.
3. Heat oil in a deep oven proof pan, add the lamb shanks and sauté on high heat till browned from all sides. Take them out and set aside.
4. In the same pan, add onions and sauté well. Add garlic, ginger and mix well. Cook till onions are soft.
5. Add tomato puree and mix well. Cook for 1-2 minutes. Add the lamb shanks back in the pan. Mix till well combined.
6. Add chicken stock and mix well. Adjust salt, mix and add cinnamon stick.
7. Add thyme and let the mixture come to a boil. Cover and transfer into the oven for 40 minutes.
8. Add potatoes, carrot and mix well. Place it uncovered back in the oven for 25-30 minutes.
9. Transfer onto a serving plate, serve hot with herbed rice garnished with coriander sprig.
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