Lamb Shank in Indian Hot Curry Sauce

Main Dishes
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Ingredients for 10 portions
  • For the lamb shanks
  • 3 kg Lamb shank(s)
  • 1 tbsp Curcuma, dried
  • 1 tbsp Cilantro
  • 2 tbsp Cumin
  • 2 tbsp Paprika powder
  • 1 tbsp Mustard powder
  • 1 tbsp Cardamom
  • 1 tbsp Cinnamon
  • For the sauce
  • 500 g QimiQ Cream Base
  • 15 g Garlic, finely chopped
  • 2 Bay leaves
  • 100 g Poblano pepper, chopped
  • 20 g Ginger root, peeled
  • 1 Onion(s), finely chopped
  • 20 g Salt
  • 1 litre(s) Vegetable stock
  • 800 g Tomatoes, tinned and drained, finely diced
  • 80 ml Peanut oil
Method
1.
Marinade the lamb shanks with the spices and sear in a pan.
2.
Sauté the onions and paprika and add the tomatoes and stock. Add the lamb shanks and boil until soft.
3.
Add the QimiQ Cream Base (previously Sauce Base) and spices.