Lamb Shank Stew
- 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
Cook lamb shank in a pot of boiling water. Add onions, cardamom, cinnamon, bay leaf and salt.
Season with AJI-NO-MOTO®, pepper (AJI-SHIO® Flavoured Pepper) and simmer for 30 minutes.
Scoop out lamb shank and set aside.
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.
In a food processor, add in cashew nut, coriander, mint, cooking cream and blend to a sauce consistency.
Pour in cashew sauce and stir evenly and season with AJI-NO-MOTO® and pepper.
Add roasted cashew nuts.
Garnish with fresh mint & cashew nuts.