Jagnjeće kolenice , Tika Masala* Slow roasted Lamb Shanks, Tikka Masala

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Ja sam u privilegovanoj poziciji da ovde imam veliki izbor namirnica iz cele Azije. Tako da kada nemam mnogo vremena koristim kao ovde gotove sososve, koji su zaista odlični. Za one koji to ne mogu nabaviti postavila sam listu začina i pripremu za Tika Masala sos.
Služimo uz kuvan pirinač i parata hleb.

Sastojci

2 Kašike ulja
1/2 tegle ( 150 ml) Tika Masala sosa
400 g paradajz iz konzerve
150 g čeri paradajza
1 šolja smrznutog graška (opcionalno)
2 Jagnjeće kolenice
1 veći iseckan crni luk
300 ml bistre supe

Tika Masala sos

2 Kašike zrna korijandera
2 Kašike zrnaca kiima (cumin)
1 1/2 kašićica belog luka u prahu
2 Kašike aleve paprike
1 Kašika djumbira u prahu
2 kašićice čilija u prahu
1/2 kašićice kurkume
1/ kašičice oraščicća
1/2 kašičica kardamoma
1 Kašika sušene nane
1/4 kašičice soli
2 /3 šolje vinskog sirćeta
1 kašičica soka od limuna
1/2 kašičice cimeta

Priprema

Prvo spremimo Tika masala. Semenke izmeljemo pa dodamo ostale začine . Sipamo ulje , vodu. sirće i limunski sok i ovu smesu u tiganj, pa na srednjoj temperaturi pržimo oko deserak minuta. Kada ulje ispliva na površinu sos je gotov.

Propržimo kolenice da dobiju lepu zaltnu boju sa svake strane. Izvadimo i stavimo u Krčka.
Isečen luk na niskoj temperaturi si
dnstamo u istom tiganju., dok ne omekša i porumeni. Poklopimo. Dodamo sada Tika Masala sos, pa krčkamo oko 3 minuta. Dodamo paradajz i bistru supu. promešamo pa sve uspemo u krčka.

Čeri paradajz i grašak dodamo oko 20 minuta, pre serviranja.

Krčka  uključimo na polako , 9 sati ili 3 sata na visokoj temperaturi i 3 na polako.

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Lamb Shanks, Tikka Masala 

I am privileged to live in a country, where there are many Asian shops, so when I do not have time to make paste or sauces for Asian dishes I as here buy ready made which are also excellent quality. For readers that can't do that, I have included a recipe to make it at home.
We served this dish with rice and Parata bread.




Ingredients

2 Tbsp oil
1/2 jar Tikka Masala sauce ( 150 ml)
400 g chopped canned tomatoes
150 g cherry tomatoes
1 cup frozen peas ( optional)
1 large onion, sliced
2 Lamb Shanks
300 ml clear stock

Tikka Masala Paste

• 2tablespoons coriander seeds
• 2tablespoons cumin seeds
• 1 1⁄2tablespoons garlic powder
• 2tablespoons paprika
• 1tablespoon ground ginger
• 2teaspoons chili powder
• 1⁄2teaspoon turmeric
• 1tablespoon dried mint
• 1⁄4teaspoon salt
• 1teaspoon lemon juice
• 2⁄3cup wine vinegar 
• 2 tablespoons oil
• 1 tsp ground nutmeg
• 1 tsp cinnamon
• 1/2 tsp  cardamom
• 
  

To prepare the paste grind the seeds and add other spices . Mix.  Heat oil and pour the mix in the pan. Add 2 Tbsp of water. Fry on medium heat for about 10 minutes. paste is ready, when oil starts hitting the surface

Create

Place the oil and lamb shanks in a large frying pan and fry over medium heat, turning occasionally to ensure browning on all sides

Once browned place the lamb shanks in the slow cooker.

Add the onions in lamb juices and cook on low with lid on, until soft and brown

Add Tikka Masala sauce and saute another 3 minutes

Add tomatoes and clear stock and mix

Transfer mixture to slow cooker and cook on low for 8 hours or 3 hours on high and 3 hours on low.
20 minutes before serving add cherry tomatoes and peas.