Recipe - Punjabi Lambshanks

4 Cloves garlic; crushed
4 Green chillies; fresh
1 tablespoon Ginger; freshly grated
2 tablespoon Vegetable oil
6 Lamb shanks
Ghee 2tbsp
2 Onions; cut or sliced up
2 Bayleaves
4 Cloves
1 Cinnamon stick
1 Cardamom pod
2 teaspoon Garamasala

CHANNA DHAL
300 g Dried chickpeas
2 tablespoon Vegetable oil
150 g Onion; finely chopped
1 teaspoon Fresh ginger
3 Cloves garlic; crushed
2 teaspoon Garam masala
2 teaspoon Ground cumin
2 teaspoon Ground coriander
2 teaspoon Paprika
One half teaspoon Chilli powder
One half teaspoon Ground turmeric
1 teaspoon Mustard seeds
1 cn Tomatoes; chopped
2 tablespoon Coconut cream
2 teaspoon Sea salt

Lambshanks: In a food processor puree the garlic, chillies, ginger, cumin
and oil. spread the chilli mix all over the shanks and refrigerate
overnight preferably. Heat the ghee in a large pan and cook onions until
brown. Add the bayleaves and spices and cook gently to release the
flavours. Add the marinated lamb until the meat is sealed and slightly
brown. Add the undrained tomatoes and tomato puree.

Cover the pan and cook for approximately 11One half hours.

Remove the cover and cook gently for a further 15 minutes.

Channa Dhal: Soak the chickpeas in water overnight, if dried. Cook the
chickpeas in water until tender. Heat the oil in a large pan and cook the
onion until lightly browned. Add the ginger, garlic, spices and seeds. Cook
and stir until fragrant. Add the undrained crushed tomatoes, coconut cream,
sant and chickpeas.

Stir the ingredients until the mixture thickens.

May be served warm as a vegetable or eaten chilled as a sabol.

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