Tuesday, 14 January 2014

Shank Masala

Shank is one of my favourite part to eat. It needs a little time to cook but once its done, its finger licking good. Min this dish, meat falls right off the bone and the spices penetrate to every bite. Use a piece of naan to scoop the gravy and you are in heaven.


Mutton shanks 2
Onion 1.5 cups chopped
Garlic Paste 2 tbsp
Ginger paste 1/2 tsp
Green chili 1-2
Salt 3/4 tsp
Turmeric 1/4 tsp
Red chili powder 1/2 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil 2 tbsp


Heat the oil in a pan which can fit in the shanks in one layer.
Add Onions and fry till translucent.
Put in the shanks and fry till they change color.
Add the ginger/garlic paste in keep frying till you see everything coming together and sticking to the meat.
Put all the dry spices in excluding garam masala.
Keep stirring until the spices starts giving their aroma around 2-3 mins.
Add a cup of water and cover the pot with a tight fitting lid and lower the heat. Cook until the meat is folk tender.
If there is any liquid left, dry it by increasing the heat.
At that time you need to caramelize the meat and the masala together. That's where the flavor builds and everything comes together. Lower the heat and be patient as it will take time and care for not letting the meat fall apart. So keep browning until all the oil separates from the gravy.
Take the meat off of the heat. Put in the green chili and sprinkle garam masala over and cover. Let rest for 5 mins before serving.

Cooking time and amount of water varies according to the size of the shanks as well as the age of the animal. It may take from one to two hours.
Add more water if it dries before the meat is tender.

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