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A lamb shanks recipe from a Michelin-star chef

Kashmiri nalli using lamb shanks is Chef Alfred Prasad's take on the traditional rogan josh

By Smita Tripathi
Recipe By Chef Alfred Prasad Picture By Oberoi Hotels & Resorts

  • Published 26.10.18, 3:28 PM
  • Updated 26.10.18, 3:28 PM
Kashmiri nalli using lamb shanks is on the menu at Omya at The Oberoi New Delhi
Kashmiri nalli using lamb shanks is on the menu at Omya at The Oberoi New Delhi
  • Preparation Time 15 minutes

  • Cooking Time 4 – 4.5 hours

  • Calorie Count NA

  • Serving Size 4-6

  • Cuisine Kashmiri

Goes Well With:
Steamed Basmati rice, Indian breads, mash, cous cous, millets

Ingredients

Method:

  • Heat vegetable oil in a large pot.
  • Sear lamb shanks and set aside in a deep baking tray (large enough to hold four shanks and the sauce)
  • Add sliced onions to the remainder of the oil and sauté over high heat; stirring every couple of minutes until golden brown
  • Add the ginger and garlic pastes, turmeric and chilli powder; sauté over a medium flame for 10 minutes; stirring constantly
  • Pre-heat the oven to 180 degrees
  • Add the pureed tomato, garam masala, fennel powder and dry ginger powder and cook over a slow flame for 15 minutes, transfer into a tall pot and blitz the mixture into a coarse puree (sauce)
  • Pour the sauce over the lamb shanks (in the deep baking tray), cover with two layers of kitchen foil and bake in the oven for 90 minutes
  • Remove the tray from the oven and turn the lamb shanks over. Set the oven to 90 degree
  • Cover the lamb shanks with double layer kitchen foil and bake in the oven for 2-3 hours or until done. Serve garnished with coriander cress

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