Hyderabadi Lamb Shanks
Hyderabadi Lamb Shanks
Ingredients
- 4 tbsp Rapeseed Oil
- 4 Sticks of Cassia Bark
- 4 Green Cardamom
- 1 Black Cardamom
- 6 Cloves
- 3 Medium Onions sliced
- 4 Lamb Shanks (leg shanks)
- 3 tbsp Ginger & Garlic Paste
- 1 tbsp Turmeric Powder
- 2 tbsp Kashmiri Chilli Powder
- 4 tbsp Yoghurt
- 4 Ripe Tomatoes chopped
- 1/4 Nutmeg grated fine
- 1/2 tbsp Mace Powder
- 1/2 tbsp Garam Masala Powder
- 1/2 Bunch Coriander Leaves
- Salt
Instructions
- Heat oil in a large saucepan (large enough to comfortably accommodate 4 lamb shanks).
- Add cassia bark, cardamom, cloves and sauté for half a minute
- Add sliced onions and sauté on medium-high heat, stirring occasionally, until golden brown.
- Add the lamb shanks and sear over high heat for five minutes, stirring constantly.
- Add ginger & garlic paste, stir well for a couple of minutes, add the turmeric powder, chilli powder and salt; lower the heat and sauté for a further five minutes.
- Next add the yoghurt and sauté for 5 minutes over high heat.
- Add the chopped tomato, stir well and simmer for 15 minutes or until the chopped tomato begins to breakdown.Add enough hot water to cover the shanks and bring to a boil, cover with a lid, simmer and cook for about 90-120 minutes or until the lamb is tender.
- Remove the shanks using a pair of tongs and leave to cool.Strain the sauce into a container. (Squeezing all the juices out of the residue)Add the grated nutmeg, mace powder and garam masala and cook the strained sauce over a medium flame, stirring occasionally,for a further 30 minutes or until reduced to the desired consistency. Check seasoning and leave to cool.
- If you wish to prepare this dish a day or two ahead, at this stage, leave the cooked shanks and the sauce in the refrigerator until required.
- To finish,remove the layer of fat that forms over the sauce (when refrigerated) transfer the sauce to a large sauce pan and bring to a boil.Microwave the shanks for 4-6 minutes and add to the sauce. Cover and simmer for a further 20 minutes.
- Transfer to a serving platter,sprinkle garam masala powder (optional) and chopped, washed coriander leaves. Serve hot, preferably with steamed rice/pulao or naan.