Lamb Shank “Kuah Kari“
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Raw
Stage 1
160 °C
- Combi-steam
- 03:00 | -
- 5
- 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.
