Author Topic: Up your game, BIR Lamb Shank (Read 2857 times)

chewytikka · « **on:** May 18, 2016, 04:13 PM »

Nalli Ka Salan
Lamb shank in a bhuna sauce with green pepper.

Pan Seared in Bengali spices for 10min
Precooked - under pressure for 25min

Add to a BIR style baghar/masala, add garabi and let the shank braise and finish
in the sauce on a medium heat for 10mins, turning frequently

Melt in the mouth, BIR Meat Fest!

In the pan

In the dish

Succulent, tender Lamb ;D in under an hour ;D

cheers Chewy

Micky Tikka · « **Reply #1 on:** May 18, 2016, 05:36 PM »

Looks the business Chewy
your passion of curries always shines through

RingStinger · « **Reply #2 on:** May 20, 2016, 09:49 PM »

Looks great Chewy

You have inspired me to have a go this weekend. How did you pressure cook the lamb? Once it is fried off in some spices what volume of fluid/stock did you put in the pressure cooker?

Cheers RS

chewytikka · « **Reply #3 on:** May 21, 2016, 12:22 PM »

Thanks, I could just scoff this right now for lunch

@RS - A mug or 2 of boiling water, stock or watered down Garabi
Thats 250ml to 500ml

Previous post
http://www.curry-recipes.co.uk/curry/index.php/topic,12520.msg101561.html#msg101561

cheers Chewy

loveitspicy · « **Reply #4 on:** May 23, 2016, 01:02 PM »

Right up my street

Nice one Mike

best, Rich

LiamThompson · « **Reply #5 on:** May 24, 2016, 09:28 AM »

Looks amazing

Author Topic: Up your game, BIR Lamb Shank (Read 2857 times)

chewytikka

Up your game, BIR Lamb Shank

Micky Tikka

Re: Up your game, BIR Lamb Shank

RingStinger

Re: Up your game, BIR Lamb Shank

chewytikka

Re: Up your game, BIR Lamb Shank

loveitspicy

Re: Up your game, BIR Lamb Shank

LiamThompson

Re: Up your game, BIR Lamb Shank