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Indian Food Sabbatical

After watching one of the most tear jerking movies ever...Lion, staring Dev Patel and Nicole Kidman,  I became fascinated with Indian cuisine. I've been to some elegant Indian restaurants in New York City, but most Indian food looks like a pile of canned dog food slapped on a pile of yellow rice. Presentation really is everything. The decision was made to buy some common Indian Spices, delve into the cuisine and make it as attractive as possible.

First, I found a simple YT video about how to make Lamb Shanks. Lamb isn't a popular protein in the United States. Americans' tend to prefer chicken, pork, turkey, and beef. I found the video below, and then thought how I could make it into an Indian lamb shank. Objective One: must taste Indian Objective Two: It can't look like a pile of goop.

- 2 Lamb Shanks
- 2 tbsp Tomato Puree
- 2 Onions
- 2 Garlic Cloves
- 2 Carrots
- 2 Sprigs of Rosemary
- 1 Beef stock cube
- 1 tbsp Plain Flour
- 200ml Red Wine
- Oil (to fry)

My Indian Interpretation
- 2 Lamb Shanks marinated overnight in curry, turmeric, onion powder, garlic powder
- 2 tbsp Tomato paste
- 2 diced onions
- 5 Shallot bulbs
- 1 teaspoon salt
- 1 ounce shredded ginger
- 2 cups beef stock
- 1 tbsp plain flour
- 3 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri Chili powder
-1 teaspoon mustard seed (fry in pan before adding all the other ingredients)
- 1/2 cup red wine
- oil to fry

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