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Home Dish Lamb shanks Kunna:

Lamb shanks Kunna:

Name: How to cook Lamb shanks Kunna: - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Lubna’s Kitchen

Lamb shanks Kunna:

Lamb shank Kunna is a Punjabi dish from the city of Chiniot in Punjab. Chiniot is famous for handcrafted furniture and Kunna. This is not an original recipe of kunna gosht or matka gosht, this recipe is adapted for easy home cooking with a few more spices.

Ingredient

Food ration :

4 servings

lamb shanks (with bone or without I used without bone)

2 tsp

coriander seeds

2 tsp

cumin seeds

2 inches

fresh ginger coarsely chopped

8 cloves

garlic coarsely chopped

1/2 cup

yoghurt

1/2 can

chopped tomatoes OR 3 fresh tomatoes - pulp removed and quartered

1/4 cup

vegetable oil

cloves

1 stick

cassia / cinnamon

blade mace

1 tsp

black peppercorn

onions thinly sliced

1 tsp

salt or to taste

& 1/2 tsp red chilli powder or to taste

1 tsp

garam masala

1 tsp

Kashmiri chilli powder

Cooking instructions

* Step 1

Preheat oven to 140°C. Place a small frypan on medium heat and add the coriander seeds,cumin seeds, Toast the spices until they become aromatic then remove from the heat. When cool enough to handle grind to a fine powder. Set aside.

* Step 2

Make a paste with the ginger and garlic using as little water as possible. Set aside.  Blend the yoghurt and tomatoes to a smooth paste and set aside.

* Step 3

Using an oven-proof deep pan that has a lid, heat the oil over low heat then add the whole spices to the pan and cook for two minutes.

* Step 4

Add the onions and fry till nice light brown. Increase the heat to medium and add the ginger and garlic paste. Fry, stirring gently for two minutes or until the garlic smells cooked. The onions will continue to brown during this process.

* Step 5

Add the tomato and yogurt paste, half the ground garam masala, salt and the chilli powders. Mix well, and continue to fry for another five minutes, stirring often, until the mixture starts to release oil.

* Step 6

Add the shanks to the pan fry 10-15 min and add enough water to almost cover the shanks. Mix well, making sure the shanks are well covered by the masala. Bring to a simmer, mixing frequently.

* Step 7

Cover the pan with lid or foil tin and place it into the oven. Cook for 4½ hours, turning the shanks every 30 minutes. Gently stir and spoon the sauce over the shanks.

* Step 8

Increase oven to 200°C uncovered pan to the oven. Cook for a further 30 minutes to reduce sauce and brown the dish.

* Step 9

🌻to serve: Remove the shanks from the pan, and place onto a serving plate. Place the pan over high heat. Adjust seasoning, if required. Cook for a further five minutes. The sauce will thicken noticeably.  Pour the sauce over the shanks and garnish with the coriander leaves Serve.

* Step 10

✅NOTES: Choose a pan that can go in the oven and has a tight-fitting lid. You want the pan to be able to just take all the shanks in one layer. If the pan is too big, it will require too much liquid to cook shanks, and you will end up with a thin, watery sauce.

* Step 11

Take the time to select the best possible shanks. Small meaty shanks work best.

* Step 12

This recipe can be done in a slow cooker, provided you cook it for several hours on a high setting first. I recommend 1 & 1/2 hours on high, then 3-4 hours on low to get the desired texture.

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