Lamb Shank Stew with Cashew Nut Sauce


3 pcs Lamb Shank
300g Cashew Nut
2 pcs Bay Leaf
150g Coriander
250g Mint
500ml Cooking Cream
2 pcs Onion
5 pcs Cardamom
2 pcs Cinnamon
2 pcs Star Anise
100g Ghee
3 tbsp Salt
2 tbsp AJI-NO-MOTO®
1 tbsp AJI-SHIO® Flavoured Pepper
1 tbsp AJI-SHIO® Flavoured Black Pepper
garnish Mint

Steps :

1. Cook Lamb Shank in a pot of Boiling Water.
2. Add Onion, Cardamom, Cinnamon, Bay Leaf & Salt.
3. Season with AJI-NO-MOTO®, AJI-SHIO® Flavoured Pepper & simmer for 30 minutes.
4. Scoop out Lamb Shank & set aside.
5. In a frying pan, fry Onion, Cardamom, Cinnamon, Star Anise & Bay Leaf with Ghee.
6. Add in Lamb Shank, Lamb Broth & simmer in low heat.
7. In a food processor, add in Cashew Nut, Coriander, Mint, Cooking Cream & blend to a sauce consistency.
8. Pour in Cashew Sauce & stir evenly.
9. Season with AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
10. Add Roasted Cashew Nuts.
11. Garnish with Fresh Mint & Cashew Nuts.
12. Serve!

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