Għadam tal-mejtin Maharashtrian Style

Ingredients

In this Maharashtrian adaptation of Għadam tal-mejtin, we incorporate the vibrant flavors of Maharashtra by using traditional spices like garam masala, turmeric, and red chili powder. Additionally, we enhance the dish with local ingredients such as curry leaves and coconut milk, which add a unique Maharashtrian touch to the gravy. These modifications infuse the dish with a spicy and aromatic profile, distinct from the original Maltese version. We alse have the original recipe for Għadam tal-mejtin, so you can check it out.

• 4 lamb shanks (800g / 1.76lb) 4 lamb shanks (800g / 1.76lb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk 1 cup coconut milk
• Handful of curry leaves Handful of curry leaves
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
3. 3.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
4. 4.
   Add turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Mix well and cook for a minute.
5. 5.
   Add the lamb shanks to the pot and coat them with the spice mixture.
6. 6.
   Pour in the coconut milk and add curry leaves. Season with salt to taste.
7. 7.
   Cover the pot and simmer on low heat for 2-3 hours, or until the lamb is tender and falls off the bone.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lamb shanks — For the best results, choose lamb shanks that are well-marbled and have a good amount of fat. This will ensure that the meat remains tender and juicy after the long cooking process.

Tips & Tricks

• To enhance the flavor, marinate the lamb shanks with the spice mixture for a few hours or overnight before cooking.
• If you prefer a spicier dish, increase the amount of red chili powder according to your taste.
• For a thicker gravy, simmer the dish uncovered for the last 30 minutes of cooking.

Serving advice

Serve Għadam tal-mejtin Maharashtrian Style hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the dish by placing the tender lamb shanks on a bed of steamed rice, with the rich and aromatic gravy generously spooned over the top. Garnish with fresh cilantro leaves for an appealing touch of green.