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Hyderabadi shanks

Hyderabadi shanks

Hyderabadi shanks

PT4H40M

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1
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
  • 6 cloves
  • 3 small onions
2
Add the lamb shanks and cook over high heat for five minutes, stirring constantly
  • 4 lamb shanks
3
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
4
Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala
  • 3 large ripe tomatoes
5
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
6
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
7
Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt
  • salt
8
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
  • salt

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Hyderabadi shanks

 
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