Lamb Shank “Kuah Kari“

(17)
Use this recipe with:

Medium

P R O F I L E
Chilled ​4°C
1 Full Tray
From Raw

Stage 1

160 °C

  • Combi-steam
  • 03:00 | -
  • 2
  • 1
R E C I P E
4 pcs Lamb Foreshank á 500 g
3 l Vegetables Stock
4 pcs Lemongrass
8 pcs Lime Leaf
2 pcs Cinnamon Stick
6 pcs Cardamom
10 pcs Clove
4 pcs Onion
2 tbs Ginger, chopped
2 tbs Garlic, chopped
1 tsp Turmeric Powder
1 tsp Chili Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
2 tbs Yoghurt Plain
4 pcs Tomato
1 pcs Curry leaf
0,5 tsp Black Pepper, crushed
2 tbs Meat Curry Powder
100 ml Cooking Oil
1 tbs Salt
Ingredients
Wash and clean lamb shank, arrange lamb shank in GN 1/2 combine all other ingredients, stir it make sure it's mixed well. Cover with tray.
1. Food Preparation
Preheat Oven as per oven setting
2. Cooking Instruction
Served with Steamed Rice or baby Potato and Fried Curry Leaf
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.