Ingredients:
Lamb Shanks – 8
Refined oil – 4 tsp
Cloves – 3
Green Cardamoms – 5
Ginger Garlic Paste – 2 tbsp
Salt to Taste
Yoghurt – 3 tbsp
Brown Onion Paste – 2 tbsp
Red Chilli Powder – 1 tsp
Lamb Stock – 3 cups
Tomato Puree – 1/2 cup
Almond Paste – 1 tbsp
Garam Masala – 1/2 tsp
Ginger – 1 tsp, julienned
Saffron – a pinch, crushed in 1 tbsp water
Method:
1. Heat the oil in a pan.
2. Crackle the whole spices.
3. Add ginger garlic paste.
4. Saute till almost dry.
5. Add lamb, salt, yoghurt, onion paste and chilli powder.
6. Stir for 3 to 5 minutes.
7. Add lamb stock, and simmer till meat is tender.
8. Remove lamb into an ovenproof dish and strain the gravy into another pan.
9. Add tomato puree to the gravy and cook till only two-thirds of it is left.
10. Stir in almond paste and garam masala.
11. Pour over the lamb.
12. Mix in remaining ingredients.
13. Seal dish with dough and simmer for 5 minutes in a preheated oven 180C/350F.
14. Open the seal and serve hot.
