This recipe is all about getting rid of the left overs.  I made some lamb shanks the other day in a korma sauce and had some left overs.  I wanted to find another way to repackage the left overs because normally the family doesn't like leftovers. I thought of making a type of roti or indian bread with garbanzo bean flour (Urad Flour).  I made a cross between crepe and tortilla with classic indian flavors.  I topped the taco off with spring onions, peanuts and chopped cilantro.  That was really the extent of what this dish is all about. A simple, easy recipe that could easily substituted with any other left over indian dish like chicken tikka masala.

 

Lamb Shank Korma

6 lamb shanks

1 onion sliced

6 garlic cloves chopped

1 jalapeno cut in half

1 tbsp of chopped ginger

1/4 cup of golden raisins

1/4 cup of almonds

1/4 cup of cashew

1/4 cup of peanuts

4 tbsp of cumin 

1 tbsp of curry

2 tbsp of garam masala

2 cardamon pods

1 tsp of fennel seeds

1 tsp of mustard seeds

1/4 tsp of cayenne

6 cups of water or lamb stock

1 cup of yogurt

1 can of coconut milk

2 tbsp of ghee

 

Garbanzo bean tortilla

2 cups of garbanzo bean flour

1 egg

2 1/2 cups of milk

1 tsp of salt

1 tsp of ground cumin

1 tsp of tandoori spice

1 tsp of tumeric

1 tsp of black pepper

1 tsp of paprika 

ghee

 

1/2 cup of spring onion bottoms sliced thin

3 tbsp of chopped cilantro 

1/4 cup of chopped peanuts

 

For the lamb shanks

Season lamb shanks with salt an pepper on all sides.  In a pressure cooker or braising pot add on medium high add ghee and shanks.  Sear on both sides for 3 minutes.  Then add all the spices and vegetables.  Cook for 2 minutes and then add the yogurt, coconut milk and water or stock.  Place the lid on the top of the pressure cooker and bring to medium high pressure and cook for 45 minutes. Allow the pressure to release naturally if you have the time. Or bring to a boil in your braising pot, cover, and turn down to a simmer.  Cook for 2 1/2 hours or until the lamb shank is tender.  Then strain out the liquid from the lamb shanks.  Place everything into a vitamix and puree until smooth.  Adjust the sauce with salt if needed.  Then pour the sauce back over the lamb shanks.  Keep warm.

For the Garbanzo tortilla's 

Mix the dry garbanzo bean flour with all the spices.  Mix the egg and milk together.  Pour the wet ingredients into the dry ingredients.  Mix well with a whisk.  Then in a small non stick pan on medium heat add a pinch of ghee or spray.  Add 2 oz of the batter into the pan and mover the pan around in a circular motion, like making crepes, to distribute the batter evenly in the pan.  Cook for 1-2 minutes on each side and repeat the process until all done.  Should have roughly around 20 or so tortilla's.  

To bring it all together simply take the lamb shanks and pull the meat off the bone.  Place in the middle of the garbanzo roti.  Spoon some of the left over sauce on top.  Season with a little salt. Then add your spring onions, cilantro, and chopped peanuts.  Serve with a slice of lime and enjoy!


Comment