Chettinad-style veal shin
by Avinash Shashidhara

Ingredients

Fresh Meat

  • 2 veal shins, cut ossobuco style (ask your butcher), or lamb shanks

Speciality Ingredients

  • 2 tbsp of coconut oil
  • 1 tbsp of coconut oil

Salad & Fresh Herbs

  • 20g of coriander seeds

Spices & Dried Herbs

  • 1/2 tsp cumin seeds
  • 5 whole dried kashmiri chillies
  • 1 cinnamon stick
  • 3 cloves
  • 1 sprig of curry leaf
  • 2 star anise
  • 1 tsp peppercorns
  • 5g of kalpasi, also known as patthar ka phool or stone flower (optional)
  • 1/4 tsp turmeric powder
  • 1 tsp ground coriander
  • curry leaves, fried in a little oil
  • dried red chillies, fried in a little oil

Fruit & Vegetables

  • 2 shallots, chopped
  • 5 garlic cloves, chopped
  • 100g of freshly grated coconut
  • 2 large white onions, sliced
  • 2 plum tomatoes, chopped
  • 1/2 tsp chilli powder

Store Cupboard

  • sea salt, to taste
  • toasted coconut flakes

Cooking Sauces

  • 1 tsp ginger and garlic paste

Beverages

  • 300ml of water

Cereals, Grains & Pasta

  • cooked rice, and/or flatbreads
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