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Hyderabadi shanks
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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.
First published in 2015
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Ingredients
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Hyderabadi lamb shanks
- 4 lamb shanks
- 4 cinnamon sticks
- 4 cardamom pods
- 6 cloves
- 3 small onions, peeled and finely sliced
- 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
- 3 large ripe tomatoes
- 4 tbsp of vegetable oil
Garnish
- 1/2 tbsp of garam masala, powder
- 1/2 bunch of coriander, leaves
- salt
SAVE RECIPE
Equipment
- Fine chinoise
Method
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
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
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
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
First published in 2015
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