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.