Turkish Kuzu Pot Roast Ramzan Special

By Food Fusion · 180 min

Ingredients

Instructions

1. Melt the 30 g butter and 1 tablespoon olive oil in a cooking pot.
2. Season the 2 mutton shanks (750 g) with 1 teaspoon crushed black pepper and 1 teaspoon salt. Sear them over medium heat for 3 minutes per side, then set aside.
3. In the same pot, add 1 tablespoon olive oil and 1 teaspoon ginger garlic paste, and stir. Add 1/2 tablespoon tomato paste and stir.
4. Add 1 medium onion, 1 carrot, a 2-inch piece of ginger, 4-5 cloves garlic, 2 bay leaves and 2-3 rosemary twigs, and stir. Add 1 teaspoon roasted crushed cumin seeds and 1/2 teaspoon red chilli powder, stir, and cook over medium heat for 2-3 minutes.
5. Return the seared shanks to the pot, add 3 cups stock and bring to a boil. Cover and cook on low heat for about 3-4 hours, until the meat is fork-tender.
6. Add 2 medium potatoes and stir gently. Cook on low heat for 8-10 more minutes, until the potatoes are tender.
7. Serve with kandhari naan, roasted vegetables and chopped fresh coriander.

Summarized from Food Fusion's video. Watch it for the details.

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GarlicOnionGingerCarrotPotatoTomato pasteMutton