What are the different types of lamb stopwatch?

lamb shank is a cut of meat from the leg, usually from the bottom. This part of the meat is very tender when it is removed from the lamb, but it can become a game and hard as the animal matures. Shah and tasty, lamb shank is used in a number of traditional curry dishes, including Dhansak, Pasanda, Rogan Josh and Saag Gosht. All these types of lamb stopwatch use different spices and ingredients to highlight the lamb.

PARSEE WORD dhansak does not refer to the lamb at all. In fact, it means rice and vegetables , which always accompanies this lamb, but on the side. The main part of the bowl is usually the bed spicy and sweet clean lenses with fried or roasted lamb shank at the top. Red curry gives lenses their spices, while sweetness can be from sugar or pineapple. Some versions of this lamb stop include lemon juice and created a sweet and set with a spicy twist.

Lamb Shank Curry Pasanda offers a lot of taste without giving great spicy. Thin piecesThe stems are marinated in a mixture of milk, cinnamon, cardamom and black pepper. The chef borders them to cleaned butter with thick yogurt or cream and sometimes tomatoes. Tomatoes can be cut or in the form of sauce. Flat fried naan bread usually completes this kind of curry. Almonds or cashew cashews can be cooked by a bowl or used as an ornament at the top.

Words rogan Josh literally means oil and hot or spicy in Perština and perfectly describe this kind of chr. The spicy comes from Kashmir and comes from large handfuls of inoculated cashmere chili peppers. The lamb stems are burnt in hot oil and then cook together with pepper, saffron and sometimes onion, garlic and tomatoes. This lamb also moves a wide range of Indian spice to the chef and in the area in which the food is ready.

Saag Gosht translates into fine green leaves with lamb in English. It is traditionally very spicyLamb mash made of tomatoes and wilted spinach leaves as a base. The chefs usually draw the pieces of the stem in the pan first and then put them aside. Tomatoes, shallots, garlic, ginger, coriander and turmeric can go to the pan next to cook until they warm up. The spinach goes for the last time to prevent the porridge from becoming a lamb, along with the previously cooked pieces.