A few weeks ago Maria got in touch with me to come attend one of our classes. I must admit that when I first heard from her I was a bit intimidated (I mean she is an actor, model and also hosts this incredible show ‘’Do it Sweet’’ on NDTV goodtimes) but after speaking to her for 2 minutes I was completely at ease. She is so warm, so lovely and so so passionate about food that it completely bowled me over.
When I asked her to contribute to ‘Recipe File’ she gladly agreed. “Pooja, you have to take the lamb shank recipe from my blog because it’s my mom’s recipe and it means a lot to me’’ she said. And I couldn’t be happier.
When I got a hold of the recipe I was thrilled to see instructions to vindaloo masala. I absolutely LOVE vindaloo, so much so that even in Paris (read my travel tips!) I would go to little India every single Sunday and feast on poulet vindaloo and naan fromage. I can’t wait to try this one out!
Here is the recipe from the actor, baker, cook, blogger and supermom!
| Pic Courtesy: http://www.mariagorettiz.blogspot.com/ |
12 lamb shanks
2 tbsp vegetable oil
Half cup water
100 gms kashmiri chillies
20 -25 pods garlic
thumb size piece of ginger
2tbsp cumin seeds roasted
East Indian Vinegar
Method
1. Grind to paste all the above ingredients in a blender, but do not add too much vinegar, just enough to grind it to a nice thick paste.
2. Take about a dozen lamb shanks and with your fingers , smear the rich vindaloo paste all over it , till it looks all well covered and happy , add a little tenderizer to it and leave it to marinate for at least a day.
3. Heat the cooker , then add 2 tbsp of vegetable oil, when the oil is hot , add the lamb shanks into it , hear them sizzle and you can smell the vinegar hitting the heat.
4. Cook it like this for about 20 minutes, and once all the juices have sealed in, you add half a cup of water so that it does not burn, then shut the cooker and let it cook for about 20 minutes
5. Let it cool a bit and then transfer the contents into a shallow non stick pan and let it cook further and dry the gravy on a low flame (so what happens is that the meat is absolutely flavoured and succulent)
6. Make a simple salad with cucumber, tomatoes, onion, lime, mint, salt and some olive oil.
7. Serve it with a naan or you can just enjoy it with the salad.
Recipe from Maria’s blog (http://www.mariagorettiz.blogspot.com/)
“It is spicy and yummy, and I think I have nailed it, but still feel that it’s not half as good as my mum makes it...Feel like I’m at an East-Indian wedding , and so called for pav and eating it with pav and salad and scraping the non stick for the yummy residue and my mouth is watering as I’m eating...’’





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