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LAMB SHANKS AND SPICY RED LENTILS
I kind of like lamb. Not in the sense that it’s a cute, dumb animal that exists only by the good grace of the farmer to add to our balance of payments, but because, frankly, it’s rather good to eat. There’s something about their ankles that do it for me too. Not in the way that Irene Kara did it for me in Flashdance (how those ankles looked remarkably like lamb’s ankles, only dyed pink), but you can pick them off your plate and revert back to Roman times and eat the tender sinews off the bone without the slightest chance of a raised eyebrow from your dinner pals. They’re just waiting for you to pick yours up so that they can join in. Serves 6 2 tbsp ground cumin 2 tbsp ground turmeric 6 lamb shanks 2 x onions, chopped whole head of garlic, chopped 1.5 tbsp finely grated ginger 2 red chillies, finely chopped 200g tomato paste ½ cup of vegetable oil 2 tsp mustard seeds ¾ cup water 2 tsp garam masala ¾ cup of red lentils
To begin with, combine the turmeric and cumin in a bowl. Season with salt and pepper. Place the shanks in a bowl. Add half the mixture and rub to coat. Leave for 15 minutes or longer, then brown them in your pot. Add the rest of the dry ingredients and gradually add the wet ingredients and combine over a moderate heat until well combined and aromatic. Add the lamb shanks to the mixture and stir through. Cook on medium heat, stirring occasionally to avoid the mixture from catching on the bottom. Place your pot into the mothership (your Dreampot) and do something for about four hours. Serve it with steaming basmati rice. By Macca, as featured in Campertrailer Australia, issue 17, August/September 2008.
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