lamb shank with chicken balls
chickpeas - soak overnight 500g? pressure cook on max pressure P70 (chicken setting allows 15 mins) 640g cooked - use only 320g for stew and rest for munching :-) lamb shank: cook from frozen in the oven on 160 C for 2 hours (water in the tray to prevent drippings from burning) after 30 mins sprinkle w salt (0.6% of weight of shank) chicken balls: 500g breast meat (salt @ 0.6% weight overnight marinade) 1 egg 1 tsp cornflour 1 tsp psyllium husk pinch garam masala half a clove of garlic grated into the blender blend for 30 seconds form into balls using 2 spoons to quenelle and set on a plate ready to add to stew (place in fridge if necessary whilst waiting for stew to be ready the stew: cut one onion - roughly and start frying on low heat one clove of garlic roughly chopped - add to fry pan a teaspoon and a half of ground cumin/coriander to the fry pan and continue frying on low grate a knob of frozen ginger into the pan using a fine microplane add one red pepper add 2 carrots ro...
