Grand Trunk Road’s Chef Sharma has shared the sumptuous recipe behind his signature HYDERABADI ROYAL LAMB SHANK for National Curry Week!
So here we go!
Washed & Clean
Lamb Shank – 4 number
Good quality
Vegetable oil – 4 Tb spoon
Good quality
Fennel Seeds – 2Tb spoon
Good quality
Mace – 2 Pcs
Without any fat
Lamb stock – 2 Ltr
Clean & pealed
Medium Onion Sliced – 4Nos
Freshly ground
Ginger & garlic paste – 3 Tb spoon
Good quailit
Turmeric powder – 1 Tb spoon
Chilli Powder – ½ Tb spoon
Cumin powder – 1 Tb spoon
Coriander Powder – 1 Tb spoon
Natural Yoghurt – 4 Tb Spoon
Kashmiri Chilli Powder – ½ Tb spoon
Shank Masala Powder – 2 Tb spoon
Rose water – ½ Tb spoon
Kewra water – ½ Tb spoon
Salt – To taste
How To Make It:
*Wash Lamb Shank
*Heat oil in a large sauce pan for half minute
* Add Fennel seeds
* Add peeled sliced onion and sauted over medium heat, stirring occasionally.
* Add Lamb shank & cooked over high heat for 5 minutes stirring constantly.
*Add ginger, garlic paste, stir well for a couple of minute add turmeric, chilli, cumin and coriander powder and salt, Saute for 5 minutes, Add yoghurt and sauté for further 5 minute over high heat.
* Add Lamb Stock, stir and allow simmering for 5 more minutes until the oil separate from the masala.
*Add enough water to cover the shank and bring to boil, cover with lid, let it simmer and cook until the lamb is cooked (approximately 1 hour).
*Remove the pot from flame & than remove the cooked shank from the sauce by using a pair of tong and strain the cooked liquid.
*Cook the strained liquid from further 10 minutes or until reduced to the desired consistency and check seasoning.
*Now Grind the remaining sauce in a blender, making a smooth past.
*To finish, add the cooked shank back into the sauce, cover and simmer for further 15minute, add rose water & kewra water.
Now it’s ready to serve. (1 Shank per portion)
It is recommended that you eat the HYDERABADI ROYAL LAMB SHANK with Steamed Rice Or Naan Bread.
