Hyderabadi cuisine is known for its skilled use of herbs and spices. Alfred Prasad shows off these flavours and techniques by slow-cooking tender lamb shanks in a delicious sauce seasoned with cinnamon, cardamom, cloves, ginger and garlic, creating a hearty main for any feast.
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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
4 tbsp of vegetable oil
4 cinnamon sticks
4 cardamom pods
3 small onions
Add the lamb shanks and cook over high heat for five minutes, stirring constantly
4 lamb shanks
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
1 1/2 tbsp of ginger paste
1 1/2 tbsp of garlic paste
1 tsp ground turmeric
1 tsp chilli powder
2 tsp ground cumin
2 tbsp of ground coriander
4 tbsp of plain yoghurt
Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala
3 large ripe tomatoes
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
1/2 tbsp of garam masala
1/2 bunch of coriander
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