- 1 lamb shank
- 2tbsp oil
- 450 ml tip goan vindaloo sauce
- salt to taste
- pickled mustard seeds
- garlic crumbs
- pickled beetroot
- in a medium size pot, add oil and seat the meat and sauce, add salt, add water cover and let it braise for 1 hour 15 minutes on low heat (check the amount of gravy as you might have to add more water and adjust the salt)
- for pickled mustard seeds 50 ml of water and 50 of white vinegar, add 1tbsp of sugar and 1tsp of tip chai spice in a pot and bring it simmer as the liquid reducing add 95 gms of mustard seeds mustard seeds, pour the whole mix in mason jar. For pickled beets, save the same pickling liquid.
- for garlic crumbs take 100 ml oil in a small pot on high heat and add chopped garlic, fry till golden brown and strain the oil. Put stained crumbs on piece for kitchen paper to soak up extra fat.