Ingredients:
Lamb – ½ kg (shanks)
Desi Ghee (clarified butter) – 1 tsp
Black pepper corns – 1 tsp
Cumin seeds – ½ tsp
Cinnamon Stick – 1 inch stick
Green cardamom – 5 nos
Bay leaf – 1 no.
Grated ginger – 1 tsp
Grated garlic – 1 tsp
Salt – 1 tsp
Finely chopped onions – 2 large
Red chilli powder – ½ tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Fennel powder – 2 tsp
Curd – 1 cup
Green chilli chopped – 2 nos
Coriander leaves – 1 tbsp
Garam masala powder – ½ tsp
Gram flour – 2 tsp
Flour (Maida) – 1 tsp
Water – 1 ½ cup
Saffron – few drops
Kewra essence – few drops
For garnishing
Coriander leaves – 1 tsp
Chopped green chillies – 2 nos
Method:
1. Heat 1 tbsp desi ghee in a pan (kadhai). Add black pepper corns, cumin seeds, cinnamon stick, green cardamom and bay leaf and stir for 1 min and add the chopped onions. Sauté till the onions are golden in colour.
2. Add the freshly grated ginger and garlic. Add the lamb shanks and stir well.
3. Add the red chilli, turmeric and coriander powders. Add salt and sauté well for 10 min on low flame. The more you fry the lamb with the masala the tastier it will be.
4. Add one cup beaten curd and sauté till the water in the curd reduces. Cover and cook for 10 min. The colour of the mutton comes out great by this time.
5. Add the water, cover and cook on low flame till the lamb is cooked and tender.
Traditionally it is left to cook on low flame. But if you are in a hurry, pressure cook to save time.
6. Add two chopped green chillies , 1 tbsp coriander leaves and garam masala powder.
7. In another pan, dry roast 2 tsp gram flour (besan) and 1 tsp flour. When good smell emits and the colour changes to golden, add this to the mutton. It not only thickens the mutton gravy, it lends a beautiful aroma to the dish.
8. Add 2 tsp fennel powder and a few drops of saffron. Turn off the flame and add the kewra essence.
9. Transfer to a serving bowl and garnish with chopped coriander leaves and finely chopped green chillies.
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