Lamb Shanks Indian Style | Lamb Shanks in Pressure Cooker | Lamb Curry

You can cook goat shanks instead of lamb shanks with same recipe

Method & Ingredients:
Heat the pressure cooker on medium flame
Add 4 tbsp of oil & heat the oil
Add 2 star aniseed
Add 2 cinnamon sticks
Add 7 green cardamoms
Add 3 blank cardamoms
Add 6 cloves
Add 2 tsp pepper & 1 tsp aniseed
Sauté fir 12 mins
Add 2 lamb shanks ( approx 1 kg)
Sauté for 67 mins so flavors infuse into
the lamb shanks. Remove & keep aside.
Add 3 green chillies
Add 4 medium sized onion chopped
Sauté till onion starts turning translucent
Add 1 tsp salt to quicken the process. Adjust salt accordingly later
Add 2 tbsp ginger garlic paste
Sauté for 23 mins
Add 1/2 tsp turmeric powder
Add 1.5 tsp chilli powder
Add 1 tsp cumin powder
Add 2 tsp coriander powder
Add 1 tsp garam masala powder
Sauté 23 mins
Add 1 tsp Kashmiri chilli powder
Sauté for 45 secs
Add 1.5 tsp salt or salt to taste
Sauté till oil starts separating from masala
Add 1 can crushed tomatoes(400g) or 4 diced
medium sized tomatoes
Sauté till tomatoes cook
Add lamb shanks
Sauté lamb in masala for 23 mins
Add 4 Tbsp curd or yogurt
Sauté for 23 mins
Add 2.53 cups of water
Mix well and bring it to boil
Close the lid and pressure cook it for 45 mins
Medium to low flame
After 45 mins switch off the gas & allow the steam to release naturally
Once steam is released open the cooker
(Please note you can add more water if you want more gravy rather than semi gravy or alternatively if you want it more dry than reduce it in high flame).

Lamb shanks curry is ready!


TIPS & NOTES:
The above method is quick version to cook lamb shanks/curry without marination
However, meat marination is always better, flavors get well infused in the meat and allows it to get tender and cook quicker. :)

For basic mairnation: You can add 1 tbsp ginger garlic, 1/2 tsp chilli powder and 1/4 tsp turmeric and salt to taste and 2 large tbsp of curd. You can reduce the quantity of the mentioned items while putting them during cooking time in pressure cooker.

While pressure cooking the meat, if you want a bit more gravy you can add an extra cup of water.

Jellyfish in Space by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://incompetech.com/music/royalty...

Artist: http://incompetech.com/