Lentil lamb shank

Name: Lentil lamb shank
Yield: 2 servings
Cuisine: South African
Ingredients: 2 lamb shanks; 100 gm roughly cut chorizo sausage; 2 tbsp Olive Oil; 1 medium onion, sliced; 2 grated tomatoes; 1 tsp whole cumin; 1 tsp whole mustard seeds; 10 cloves; 1/2 tsp lightly crushed black peppercorns; 1 stick cinnamon; 2 bay leaves; 1 cup yellow lentils (split peas); 2 carrots sliced fresh; 200 ml coconut milk; 3/4 cup water; 1 tsp coriander powder; 1 tsp cumin powder; 2 tsp chilli powder; 1 tsp turmeric powder; 3 tsp ginger and garlic paste; 1 red and 1 green chilli crushed; to taste Salt

Navitha @cook_2926118

#celebrate2k
This one was inspired by an old dish my mum would occasionally make... dal gosht. Prepped in a pressure cooker to save some time and served over coconut rice with a salad side.

Navitha @cook_2926118

#celebrate2k
This one was inspired by an old dish my mum would occasionally make... dal gosht. Prepped in a pressure cooker to save some time and served over coconut rice with a salad side.

Saved

Ingredients

2 servings

2lamb shanks
100 gmroughly cut chorizo sausage
2 tbsp Olive Oil
1medium onion, sliced
2grated tomatoes
1 tspwhole cumin
1 tspwhole mustard seeds
10cloves
1/2 tsplightly crushed black peppercorns
1 stickcinnamon
2bay leaves
1 cupyellow lentils (split peas)
2carrots sliced fresh
200 mlcoconut milk
3/4 cupwater
1 tspcoriander powder
1 tspcumin powder
2 tspchilli powder
1 tspturmeric powder
3 tspginger and garlic paste
1red and 1 green chilli crushed
to tasteSalt

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Steps

1

Set pressure cooker to braise and add in the oil and heat. Then brown the lamb shank and add the chorizo sausage.
2

Once browned, add in the onions, cumin, mustard seeds, cloves, peppercorns, cinnamon stick, ginger and garlic paste, crushed chillies, bay leaves and stir to lightly fry.
3

Once onion becomes translucent, add in the grated tomato, chilli powder, turmeric powder, cumin, coriander powder and salt to taste. Stir and add in the water. Close pressure cooker and change setting to tendon which will cook for 30 minutes.
4

Once stopped, release pressure and open cooker then add in the washed lentils, carrots and coconut milk. Submerge in liquid and cook for a further 30 minutes on the same setting.
5

Once it stops, lentils should be soft and meat very tender. If not allow to cook for a further 15 to 30 minutes ensuring that there is sufficient liquid in the pot. Note to not add too much liquid.
6

Once ready, serve on a bed of mash, cous cous or rice as per preference. Note I served on a bed of coconut rice with a side of salad and a squeeze of lemon over the shank. Enjoy!