July 03, 2017
Comfort Food, Dinner, Main Dish,
Lamb/Mutton, Dairy, Indian, Easy/Beginner Cooking, Small Batch Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, Spices, Yogurt more
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"Dh bought me a small crock pot and this is one of the recipes that came with the small cookbook and I am looking forward to making it though I have altered it a little to suit our tastes better."
Heat your fry pan over medium heat and add a little oil, season your shanks then brown them for as long as you bearing in made this will add lots of flavour (about 15 to 20 minutes).
Set the shanks aside, then to the residual fat, add your onion, a pinch of salt and fry until a deep golden brown and then add your spices, ginger and garlic paste and fry briefly then add the tomatoes and the cashew cream.
Place the shanks back in, taste of salt then blob on a couple of spoonfuls of yoghurt in and around the shanks.
Place shanks and sauce in crock pot and cook on high for 6 hours.
Remove shanks to rest, reduce sauce if you would like to thicken and pour over to serve with rice.
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