Lamb Shanks & Cauliflower Buffalo Bites, something to warm up your insides.

 

Todays Recipes: Buffalo Cauliflower and Nawabi Lamb Shanks

 

Just a quick note today, the past few months has seen us being quite time poor with staff absences due to covid, leave and common attrition – replacements coming forward are few and far between at the moment.  But we are still selling food and thinking of ways to use all the lovely products that we have.

 We continue to have delicious specials and this week (I’m sorry we are at the end of the week on our specials calendar) both of these recipes should take you well into Winter and are tried and tested on my family.

First up my daughters Buffalo Cauliflower

Buffalo Cauliflower
Serves 4 - 6
Oven 200 fanbake


what you need & what to do
1 cauliflower - florets separated
and chopped to bite size pieces
Make a batter with the following
1 c flour (make it gluten free if you want)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
around 1 cup of milk

 

 

Mix all the batter ingredients together adding enough milk (of your choice) for a batter of runny consistency.

Add the cauliflower florets and stir gently to cover with the batter.
Line a large roasting dish, or baking tray with a small lipped edge with baking paper. Tong out of the batter the cauli florets making sure to drip off excess batter. Place florets onto the tray in a single layer and bake for 20 minutes turning half way. Then brush with the following...

mix together
1/2 cup of buffalo wing sauce
2 Tbsp honey (or maple syrup)
1/4 cup of olive oil

brush over the cauliflower, making sure to use all of this mixture - that's the trick according to Maddison. Then place the cauli back in the oven for another 20 minutes, do not turn.

We have this with sushi rice and some form of greens or a fresh coleslaw. I love it! 

Nawabi Lamb Shanks

Nawabi cooking is a courtly tradition of cooking a curry using dozens of spices to make a spectacular dish, probably more from the Northern regions as there is an Afghani influence .  Few Indian chefs use the tradition nowadays.

I used a lot of spices, but not quite a dozen to create a paste to slow cook the lamb shanks to deliciousness.

 

 


Nawabi Lamb Shanks

Serves 2 or 3

Oven 160 bake

 

2 Hind Shanks

1 finely chopped onion

5 cloves garlic crushed

Lge thumb of fresh ginger finely grated

1 t sp ground cardamom

1 t sp ground fenugreek

1 t sp ground coriander

1 T sp ground Cumin

1 T sp smoked paprika

 


1 T sp Turmeric

1 x 400 gm tin of crushed or chopped tomatoes

1 cup of chicken or lamb stock

½ cup ground raw cashews

4 whole star anise

4 cardamom pods

4 whole dried chillies

Salt & Pepper

Oil for browning shanks

 

(this is a fragrant curry not hot, you could add cayenne pepper or ground chilli to add as much heat as you would like.)

Heat oven to 160 degs Bake

In a large casserole (preferable cast iron & with a lid) heat on the stove top to a medium high heat with a little oil added.

Season the lamb shanks well and brown on all sides in the casserole on the stove top.  I took mine a little further trying to replicate a tandoor char on the fat of the shanks.  Remove the shanks and set aside.

Add the onion to the casserole and sauté until translucent and tender.  About 6 to 10 minutes, stirring so it doesn’t catch.

 

Add the crushed garlic and ginger, stir to combine and cook for just a minute.  Add all the ground spices.  (leave the star anise and cardamom pods until the end).  Stir until fragrant – only about one or two minutes.

 Add stock and tinned tomatoes, stir in the ground raw cashews to combine all of the flavours.

 Add the shanks back into the casserole, turn to cover with the curry sauce.  Add the star anise, the whole chillies and the cardamom pods.

Place the lid on the dish or cover with two layers of tinfoil.  Place in the oven and cook for 3 to 4 hours until the lamb is tender.

The sauce will be reduced enough now to serve, you can add yoghurt or cream, or a little more stock if you would like a thinner sauce.  Taste before you serve and season according to your taste.

 Serve with steamed basmati, and vegetables of your choice.

 

 

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