Curried Lamb Shanks
|Flour||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Fat/Salad oil||2 Tablespoon|
|Boiling water||3 1⁄2 Quart|
|Garlic||1 Clove (5 gm), peeled and minced|
|Peeled sliced onion||1 Cup (16 tbs) (Thinly Sliced)|
|Raw white rice||1 Cup (16 tbs), washed|
|Curry powder||1 1⁄4 Teaspoon|
|Cold water||1 Cup (16 tbs)|
Dredge shanks with 1 tablesp flour, then brown on all sides in hot fat in kettle.
Add 1 qt of the boiling water, 1 tablesp salt, pepper, garlic, and onions.
Simmer, covered, for 1 1/2 hrs, or until shanks are tender.
Remove shanks to hot platter.
If over 4 c boil uncovered, .until liquid measures 4 c.
Meanwhile cook rice in remaining 2 1/2 qts boiling water with remaining 1 tablesp salt, for 15-20 min., or until tender, then drain and arrange around shanks.
Thicken shank liquid with remaining 1/2 c flour and curry powder blended with cold water.
Pour this sauce over shanks.