Ingredients with Measurements:
- 1 kg lamb shanks
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp tomato paste
- 2 tbsp Shuwaa spice mix
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp salt
- 2 cups water
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the lamb shanks and brown them on all sides for about 5 minutes. Remove the shanks and set them aside.
4. In the same pot, add the onions, garlic, and ginger. Cook for 5 minutes or until the onions are translucent.
5. Add the tomato paste, Shuwaa spice mix, turmeric powder, cumin powder, coriander powder, cinnamon powder, cardamom powder, and salt. Stir well to combine.
6. Add the water and bring the mixture to a boil.
7. Return the lamb shanks to the pot and cover with the lid.
8. Place the pot in the preheated oven and cook for 2-3 hours or until the lamb is tender and falls off the bone.
9. Remove the pot from the oven and sprinkle with fresh cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 23g
Protein: 41g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 650mg
Substitutions for ingredients:
- Lamb shanks can be substituted with beef or chicken.
- Shuwaa spice mix can be substituted with a blend of cumin, coriander, cinnamon, and cardamom.
Variations:
- Add chopped potatoes or carrots to the pot for a heartier meal.
- Use coconut milk instead of water for a creamier curry.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Browning the lamb shanks before cooking them in the curry adds extra flavor to the dish.
- Use a heavy-bottomed pot to prevent burning.
- Adjust the spice level to your liking by adding more or less Shuwaa spice mix.
Storage instructions:
Store leftover Shuwaa curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the Shuwaa curry in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted cauliflower
- Steamed green beans
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt to cool it down.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the lamb shanks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Shuwaa curry is a traditional Omani dish that is typically made with lamb shanks and a blend of spices.
Flavor profiles:
Shuwaa curry is a flavorful and aromatic dish that is mildly spicy with hints of cinnamon, cardamom, and coriander.
Serving suggestions:
Serve the Shuwaa curry with steamed rice or naan bread for a complete meal.
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