Photography by David Griffen for Great British Chefs - Alfred Prasad
We’re delighted to showcase a wonderful slow cooked lamb recipe that would make a perfect dish for Diwali celebrations or indeed at any time when you want to seduce your guests with the enhanced flavours of authentic Indian cookery.
Alfred is one of the new chefs on our website and is head chef of the Michelin starred Tamarind in central London. His lamb shank curry celebrates food from the Nizams of Hyderabad - their food is an amazing mix of Arabic, Turkish, Moghul and regional Indian cuisine.
The festival of Diwali - the five day Indian Festival of Lights - celebrates the triumph of good over evil, knowledge over ignorance and light over darkness. It’s the Sikh, Hindu & Jain equivalent of Christmas.
Alfred said “In India Diwali was the most eagerly anticipated festivals for our friends. In London we invite a bunch of friends over. The house is lit with oil lamps made from clay and we have a lovely meal.”
We’re delighted to share Alfred’s recipe for the slow cooked lamb shanks:
Slow-cooked lamb shanks with browned onions, ginger, garlic, yoghurt and ground spices
Ingredients: (Serves 4)
4 Lamb (leg) Shanks
4 tablespoons Vegetable oil
4 sticks of Cinnamon
4 pods of Cardamom
3 medium Onions, sliced
3 tablespoons Ginger & garlic paste
1 teaspoon Turmeric powder
1 teaspoon Chilli powder
2 teaspoons Cumin powder
2 tablespoons Coriander powder
4 tablespoons Yoghurt
3 ripe Tomatoes, chopped
½ teaspoon Garam masala powder
½ bunch Coriander leaves
Wash the lamb shanks and leave to drain.
Peel onions and slice fine, wash the tomatoes, chop fine and keep aside.
Heat oil in a large saucepan; add cinnamon, cardamom, cloves and sauté for half a minute; add sliced onions and sauté over medium heat, stirring occasionally, until golden brown.
Add the lamb shanks and cook over high heat for five minutes, stirring constantly.
Add ginger & garlic paste, stir well for a couple of minutes and add the turmeric, chilli, cumin and coriander powders and salt, sauté for a further five minutes. Add yoghurt and sauté for a further 5 minutes over high heat.
Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala.
Add enough hot water to cover the shanks and bring to a boil, cover with a lid, simmer and cook until the lamb is done (approximately 1 hour). Remove from the flame, remove the shanks using a pair of tongs and strain the cooking liquid.
Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and check seasoning.
To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes, sprinkle garam masala powder (optional) and chopped, washed coriander leaves and serve hot.
We hope you will try this gorgeous recipe, and don’t forget to let us know how it turned out. What’s the Indian dish that you like to make the most?