Up your game, BIR Lamb Shank

[chewytikka]

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]

Looks the business Chewy
your passion of curries always shines through   

[RingStinger]

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]

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

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cheers Chewy

[loveitspicy]

Right up my street

Nice one Mike

best, Rich

[LiamThompson]

Looks amazing