Best Lamb Shank Stew Ever | Lamb Shank Stew Pressure Cooker | Mutton Stew-Indian
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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
1 kg lamb shanks
1” cinnamon stick
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
Separate the meat from lamb shanks and cut into bite size pieces
In a pressure cooker, heat 2 tbsp. coconut oil and add cinnamon, cardamoms, cloves, bay leaves and stir until they turn aromatic
Add 3 green chillies whole (split the chillies if you like the stew spicy)
10 peppercorns, crushed and stir for a minute
Add 2 chopped onions, 1/4 tsp salt and saute until they turn pinkish
Add 4 chopped tomatoes, 1/4 tsp salt and saute until tomatoes are soft
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).
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.)
Add 1/4 tsp turmeric powder and stir
Add lamb shanks meat and the bones with 1 tsp pink rock salt
Add 1 cup hot water and mix it well
Close the cooker and cook over high flame for 1 whistle and then lower the flame and cook for 20 minutes
Open the cooker when cool and add 2 potato cubes and 2 carrot cubes with 1/2 tsp salt
Stir, close the cooker and cook for one whistle
Open the cooker when cool and add 400 ml ready coconut milk
Mix it well and bring the stew to a boil
Turn off the heat and keep it aside
In a small pan, heat 2 tbsp coconut oil and add 1 tsp mustard seeds
When they flutter, add 10 crushed peppercorns and 10 curry leaves
Immediately turn off the heat and add this tempering over the stew
Serve hot stew with appams, crisp bread, roti or rice and enjoy!!!
STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES: