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 roughly chopped

add a teaspoon of smoked paprika

continue to fry on low

then add a tin of tomatoes and the pressure cooked chick peas

add the lamb shank for continue to cook in the stew 

add chicken stock to ensure everything is covered

simmer for one hour

Cook the chicken balls & reduce the stew

then remove lamb shank to make space, and add chicken balls

cook chicken balls on one side then scoop from below and turn the chicken balls over

once cooked - remove chicken balls, then reduce down the stew to thicken

finally add back chicken balls and lamb shank (may want to remove the meat from the bones)