Hyderabadi Royal Lamb Shank
This recipe originates from 1800 and can sometimes be called - Slow cooked lamb shank with browned onion, garlic and yogurt with freshly ground spices.
- 4 lamb shanks
- 4 tbsp vegetable oil
- 2 tbsp fennel seeds
- 2 pieces Mace
- 2 litre lamb stock
- 4 medium sliced onions
- 3 tbsp ginger & garlic paste
- 1 tbsp turmeric powder
- 1/2 tbsp chilli powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 4 tbsp natural yogurt
- 1/2 tbsp kashmiri chilli powder
- 2 tbsp shank masala powder
- 1/2 tbsp rose water
- 1/2 tbsp kewra water
- Salt, to taste
- Heat oil in a large sauce pan, add fennel seeds. Add peeled, sliced onion and saute over medium heat, stirring occasionally.
- Add lamb shank and cook over high heat for 5 mins, stirring constantly.
- Add ginger and garlic paste, stir well for a couple of minutes, add turmeric, chilli, cumin and coriander powder and salt. Saute for 5 mins. Add yogurt and saute for further 5 mins over high heat.
- Add lamb stock, stir and allow to simmer for 5 more minutes until the oil separates from the masala.
- Add enough water to cover the shank and bring to boil, cover with lid, let it simmer and cook until the lamb is cooked (about 1 hour).
- Remove the pot from heat and remove the cooked shank from the sauce by using tongs, strain the cooking liquid.
- Cook the strained liquid for further 10 mins or until reduced to the desired consistency and check seasoning.
- Now grind the remaining sauce in a blender, making a smooth paste.
- To finish, add the cooked shank back into the sauce, cover and simmer for further 15 mins, add rose water and Kewra water.
- Now it is ready to serve. One shank per portion. Recommend serve with steamed rice or naan bread.