LAMB SHANKS with munj
I’m literally currently cooking this as I write, but I’ve never made it before. The sauce leans on the spicy baked chicken recipe from the Sri Lanka: the cookbook, but I’ve switched out the chili powder in the recipe for Szechuan oil and added coconut milk to it. Lastly, I’ve added a staple of Kashmiri cooking - munj (kohlrabi root).
OK, I just finished making it and yeah its pretty great.
recipe
pat the lamb shanks dry and coat generously with salt and pepper
combine all ingredients in a food processor and blitz
(everything except the lamb, munj and coconut milk)
brown the lamb shanks in a dutch oven, then put them on a plate
peel and quarter the munj and drop into the oil you just browned the shanks in
nestle the shanks back in and pour the sauce in
pour in the 2 coconut milk cans
put in the oven at 325 for 2.5 hours
let rest for 15 minutes and skim off the oil
serve over hot rice
ingredients
4 lamb shanks
1/2 red onion
5 tsp garlic paste
5 tsp ginger paste
4 tbsp ketchup
2 tbsp szechuan oil
1 tsp cumin seeds
1 tsp coriander
1 tsp turmeric
salt and pepper to taste
3 tbsp soy sauce
1 tbsp sugar
6 tbsp oil
1 tsp lime juice
8 munj (kohlrabi)
2 cans of unsweetened coconut milk