Hyderabadi shanks

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

Ingredients

Metric

Imperial

Hyderabadi lamb shanks

Garnish

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
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
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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