Kashmiri-Style Christmas Lamb Shank Recipe
A traditional Christmas recipe from Pakistan, Sumayya Usmani's lamb shank recipe has a wonderfully aromatic marinade of spices, nuts and cranberries.
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Cooking tools:
- Spice grinder
- Blender
- Dutch oven
- Roasting pan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Wooden spoon
- Tongs
- Grater
- Measuring spoon
- Measuring cup
- Whisk
- Airtight container
- Zip-top bag
- Aluminum foil
- Kitchen towel
Ingredients
- 1/4 stick of cinnamon
- 1 black cardamom pod
- 1/2 tsp black cumin, or regular cumin
- 1/2 blade of mace
- 1/2 tsp cloves
- 1 tbsp of dried rose petals
- 2 lamb shanks, about 820โ840g in total
- 1 large red onion, peeled, halved and thinly sliced
- 1 tsp finely grated ginger
- 1 tsp garlic, crushed or finely grated
- 2 tbsp of blanched almonds
- 2 tbsp of pistachio nuts
- 2 tbsp of dried cranberries
- 300g of Greek yoghurt
- salt
- juice of half a lemon
- 1 tbsp of ghee, or butter
- 6 tbsp of vegetable oil
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