Best Lamb Shank Stew Ever | Lamb Shank Stew Pressure Cooker | Mutton Stew-Indian


FULL VIDEO ON YOUTUBE:

www.youtube.com/watch?v=CvEAX2JsA4w

Hey guys, this simple yet delicious Lamb Shank Stew is to die for. Please try and don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

I know people have been making lamb stew in casserole or slow cooker. But believe me, there is nothing like cooking lamb shanks in pressure cooker in 20 minutes. Why waste time, gas and electricity ? To get succulent meat pieces and to get the meat fall apart from the bones is only possible in pressure cooker within 20 minutes.

All you need to do is saute some aromatic whole spices like cinnamon, cardamom, cloves, bay leaves and then add some green chillies, ginger, onion and tomatoes. Then add the meat and cook it for 20 minutes.

While the meat gets cooked, you can chop your vegetables, like carrot, potatoes, etc. and once the meat is cooked, add the vegetables and cook for another whistle.

The secret ingredient that gives the flavour to this stew is coconut milk and the tempering of mustard seeds, crushed peppercorns and curry leaves. You can have this stew for breakfast, lunch or dinner. It is so filling and satisfying with the flavourful root vegetables.

BEST LAMB SHANK STEW EVER RECIPE:

Prep time: 10 mins. Cook time: 20 mins. Total time: 30 mins.

Author: Curry for the Soul

Recipe Type: Ultimate Mutton dishes

Cuisine: Indian

Serves: 6

Ingredients:

  • 1 kg lamb shanks

  • 1” cinnamon stick

  • 5-6 cardamoms

  • 6 cloves

  • 2 bay leaves

  • 3 green chillies

  • 20 peppercorns crushed (10 for tempering)

  • 1 tbsp ginger, minced

  • 2 onions, chopped

  • 4 tomatoes, chopped

  • 1 tsp cumin powder (dry roast cumin seeds & grind into powder)

  • ¼ tsp fennel (saumph) seeds (dry roasted & powdered)

  • ¼ tsp turmeric powder

  • 2 tsp pink rock salt

  • 1 cup hot water

  • 400 ml ready coconut milk

  • 2 potatoes, cubed

  • 2 carrots, cubed

  • 4 tbsp coconut oil

  • 1 tsp mustard seeds

  • 10 curry leaves

Method:

  1. Separate the meat from lamb shanks and cut into bite size pieces

  2. In a pressure cooker, heat 2 tbsp. coconut oil and add cinnamon, cardamoms, cloves, bay leaves and stir until they turn aromatic

  3. Add 3 green chillies whole (split the chillies if you like the stew spicy)

  4. 10 peppercorns, crushed and stir for a minute

  5. Add 2 chopped onions, 1/4 tsp salt and saute until they turn pinkish

  6. Add 4 chopped tomatoes, 1/4 tsp salt and saute until tomatoes are soft

  7. Add 1 tsp cumin powder (dry roast the cumin seeds and grind them into powder and use them for your daily cooking. They turn aromatic when you dry roast and powder them).

  8. Add 1/4 tsp fennel powder (Same as cumin seeds, dry roast fennel seeds and grind them into powder and use them whenever the recipe demands.)

  9. Add 1/4 tsp turmeric powder and stir

  10. Add lamb shanks meat and the bones with 1 tsp pink rock salt

  11. Add 1 cup hot water and mix it well

  12. Close the cooker and cook over high flame for 1 whistle and then lower the flame and cook for 20 minutes

  13. Open the cooker when cool and add 2 potato cubes and 2 carrot cubes with 1/2 tsp salt

  14. Stir, close the cooker and cook for one whistle

  15. Open the cooker when cool and add 400 ml ready coconut milk

  16. Mix it well and bring the stew to a boil

  17. Turn off the heat and keep it aside

  18. In a small pan, heat 2 tbsp coconut oil and add 1 tsp mustard seeds

  19. When they flutter, add 10 crushed peppercorns and 10 curry leaves

  20. Immediately turn off the heat and add this tempering over the stew

  21. Serve hot stew with appams, crisp bread, roti or rice and enjoy!!!

STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES:


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