• p27


    Hyderabadi lamb shanks

    4 tbsp of vegetable oil

    4 cinnamon sticks

    4 cardamom pods

    6 cloves

    3 small onions, peeled and finely sliced

    4 lamb shanks

    1 1/2 tbsp of ginger paste

    1 1/2 tbsp of garlic paste

    1 tsp of ground turmeric

    1 tsp of chilli powder

    2 tsp of ground cumin

    2 tbsp of ground coriander

    4 tbsp of plain yoghurt

    3 large ripe tomatoes


    1/2 tbsp of garam masala, powder

    1/2 bunch of coriander, leaves



    Heat the oil in a large saucepan. Add the cinnamon, cardamom, and cloves and sauté for half a minute. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown

    Add the lamb shanks and cook over high heat for five minutes, stirring constantly

    Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt. Sauté for a further five minutes. Add the yoghurt and sauté for a further 5 minutes over high heat

    Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala

    Add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3-4 hours or until the meat just starts to come away from the bone

    Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot

    Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt

    To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes. Sprinkle with garam masala powder and chopped coriander leaves. Serve immediately