Goat Shank and Beef Tikka Masala

by sageandhoney

 

My roommate and I went and saw Delhi 2 Dublin the other night and I was inspired by this mix of Punjabi and Celtic music to make some kind of Indian creation. This Tikka Masala is my new favorite thing to make. It is incredibly easy and even better the next day. I served this in some of my favorite bowls, on a piece of beautiful tapestry my friend’s mom brought me back from India (thank you Chris!). We lit candles and listened to Punjabi music and drank good beer to offset the spice. It was a beautiful and fun meal.

 

Goat Shank and Beef Tikka Masala
2 goat shanks
1 lb beef stew meat
1 cup whole milk plain yogurt
1 lemon
2 tsps ground cumin
1 tsp cinnamon
2 tsp cayenne pepper
1 tsp black pepper
2 tsp sea salt
1 ½ tbsp minced fresh ginger
1 large can whole, peeled tomatoes
2 heads of broccoli
1 bunch kale
1 cup brown rice, cooked
Pita bread
Cilantro
2 garlic cloves, minced
4 shallots, sliced
Olive oil

Make the Tikka Masala mix by combining the yogurt and the juice from half a lemon with the cumin, cinnamon, cayenne, pepper, salt and ginger.

In a skillet heat a few tablespoons of olive oil. Quickly sear the shanks and stew meat in the pan. Remove the meat from the pan once it’s browned. Sauté the garlic and onions in the same pan.

Place the can of peeled, whole tomatoes, the Tikka Masala mix, meat, garlic and onions in a slow cooker and set to high. If you don’t have a slow cooker, use a Dutch oven.

Slow cook for around three or four hours, or until the meat is tender. Season with salt & pepper as desired.

About 40 minutes before serving cook the brown rice. Right before serving sauté the broccoli and kale in a skillet over high heat until softened, squeeze the other half of the lemon on the vegetables. Slice the pita bread and heat it up with a little oil, salt & pepper in the oven.

Serve the Tikka Masala with the rice, vegetables and pita with cilantro and plain yogurt as a garnish.

Advertisements