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Hyderabadi Royal Lamb Shank

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.

Hyderabadi Royal Lamb Shank


  • 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.