Lamb Shank Stew

Ingredients

  • 3 pcs lamb shank
  • 10 ounces (300g) cashew nut
  • 2 pcs bay leaf
  • 5 ounces (150g) coriander
  • 1/2 (250g) pounds mint
  • 2 1/2 cups cooking cream
  • 2 onions
  • 5 pcs cardamom
  • 2 pcs cinnamon
  • 2 pcs star anise
  • 3 ounces (100g) Ghee
  • 3 tbsps salt
  • 2 tbsps AJI-NO-MOTO®
  • 2 tbsps pepper or AJI-SHIO® flavoured pepper
  • Mint for garnish

Directions

  1. Cook lamb shank in a pot of boiling water. Add onions, cardamom, cinnamon, bay leaf and salt.

  2. Season with AJI-NO-MOTO®, pepper (AJI-SHIO® Flavoured Pepper) and simmer for 30 minutes.

  3. Scoop out lamb shank and set aside.

  4. In a frying pan, fry onions, cardamom, cinnamon, star anise and bay leaf with Ghee. And add lamb shank, lamb broth and simmer in low heat.

  5. In a food processor, add in cashew nut, coriander, mint, cooking cream and blend to a sauce consistency.

  6. Pour in cashew sauce and stir evenly and season with AJI-NO-MOTO® and pepper.

  7. Add roasted cashew nuts.

  8. Garnish with fresh mint & cashew nuts.

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