Stewed Lamb Shanks in caramelized onion, cardamom and saffron sauce. The success of this dish lies in slow cooking of lamb shanks with covered lid, and flavoring the sauce gently with saffron & green cardamom.
SERVES – 10
Vegetable Oil – 1.5 cup, Cinnamon – 1 stick, Green Cardamom – 5nos, Cloves – 5 nos, Sliced onions– 800 gms, Lamb shanks – 1.5 kg, Ginger garlic paste – 1 cup, Brown Onion paste – 2 tbsp, Yogurt – 4 cup, Kashmiri chili– 10 gms, green cardamom pwd – 10gms, Garam masala – 10 gms, Saffron – .5 gm, Cream – 100 ml., Rose water – 2tbsp, Kewada water – 2 tbsp, Mace pwd – 1/4th tsp, Lemon – 50ml, Refined oil – .5 cup, Flour – 2 tbsp
1-Heat oil in a heavy bottom pan, add cinnamon, cardamom cloves allow them to splutter add sliced onions,and allow them to cook till golden brown. Add ginger garlic paste and bhunnao it with onion.
2-Add lamb shanks to the above masala, along with yogurt, allow the lamb shanks to cook on a slow flame, add Kashmiri chilli paste, brown onion paste and brown garlic paste.
3-Allow the lamb shanks to cook add stock in between if required.
4-In a separate pan gently broil the flour on slow flame with little butter.
5-Once the lamb shanks are cooked separate them from the gravy and place them on a tray, .sprinkle saffron water and cream on the shanks to prevent them from drying.
6-Add roasted flour to the simmering curry as required in small batches and whisk it vigorously, to avoid any lumps.
7-Strain the gravy from a fine mesh; add kewada water & rose water to the strained curry along with green cardamom pwd. Season the curry with salt and lemon juice if required.
8-Transfer the lamb shanks to sauce and simmer them for another 10 minutes before serving.