How to Make Ultimate Lentil lamb shank

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Before you jump to Lentil lamb shank recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to lentil lamb shank recipe. You can cook lentil lamb shank using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lentil lamb shank:

1. Take 2 of lamb shanks.
2. Get 100 gm of roughly cut chorizo sausage.
3. Use 2 tbsp of Olive Oil.
4. You need 1 of medium onion, sliced.
5. Get 2 of grated tomatoes.
6. You need 1 tsp of whole cumin.
7. You need 1 tsp of whole mustard seeds.
8. Get 10 of cloves.
9. Use 1/2 tsp of lightly crushed black peppercorns.
10. Get 1 stick of cinnamon.
11. Prepare 2 of bay leaves.
12. You need 1 cup of yellow lentils (split peas).
13. You need 2 of carrots sliced fresh.
14. You need 200 ml of coconut milk.
15. You need 3/4 cup of water.
16. Use 1 tsp of coriander powder.
17. Take 1 tsp of cumin powder.
18. Take 2 tsp of chilli powder.
19. Provide 1 tsp of turmeric powder.
20. Provide 3 tsp of ginger and garlic paste.
21. Use 1 of red and 1 green chilli crushed.
22. Get to taste of Salt.

Instructions to make Lentil lamb shank:

1. Set pressure cooker to braise and add in the oil and heat. Then brown the lamb shank and add the chorizo sausage..
2. Once browned, add in the onions, cumin, mustard seeds, cloves, peppercorns, cinnamon stick, ginger and garlic paste, crushed chillies, bay leaves and stir to lightly fry..
3. Once onion becomes translucent, add in the grated tomato, chilli powder, turmeric powder, cumin, coriander powder and salt to taste. Stir and add in the water. Close pressure cooker and change setting to tendon which will cook for 30 minutes..
4. Once stopped, release pressure and open cooker then add in the washed lentils, carrots and coconut milk. Submerge in liquid and cook for a further 30 minutes on the same setting..
5. Once it stops, lentils should be soft and meat very tender. If not allow to cook for a further 15 to 30 minutes ensuring that there is sufficient liquid in the pot. Note to not add too much liquid..
6. Once ready, serve on a bed of mash, cous cous or rice as per preference. Note I served on a bed of coconut rice with a side of salad and a squeeze of lemon over the shank. Enjoy!.

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