Slow Cooked Lamb Shanks with Saffron Rice – Recipe

Slow Cooked Lamb Shanks with Saffron Rice
Lamb shanks are considered one of the best lamb cuts. Slow cooking with aromatic herbs is the best way to handle lamb shanks. Expert chefs at India Gate have come up with a delectable recipe for us to enjoy on every occasion.
Prep time –40minutes
Cooking time – 1 hr 20 mts
No of serves – 2
Ingredients
Lamb shanks – 4 no
Onion -50gm
Garlic – 40gm
Ginger -30 gm
Lamb stock – 2 litre
Red chili powder – 2 tsp
Cumin powder – 2 tsp
Corriander powder -2 tsp
Turmeric powder -2 tsp
Ghee – 3 tablespoons
Curd – 50 gm
Tomato paste -40gm
Raw papaya paste -1 tsp
Fennel powder – 2 tsp
Garam masala – 2 tsp
Mace powder -1 tsp
Black pepper powder – 2tsp
Saffron – a few strands
India Gate Rice -200gm
Water –400ml
Dry spices (star anise /cinnamon stick /black cardamom /green cardamom/cloves)- 2 each
Boiled Chickpeas – a few
Kewra or rose essence -1 tsp
Oil – enough to fry
Mint leafs –for garnish
Process
- Pick up lamb shanks approximately 150 gm in size
- Marinate them in salt, pepper, garam masala, ginger garlic paste and raw papaya paste
- Keep it in the fridge for approximately 1 hour
- Slice onions and fry one-fourth of them
- Wash and boil rice in water
- Heat a deep pan and add ghee
- Add the dry spices and let them splutter.
- Add red chili, sliced onions, chopped ginger, chopped garlic, and add lamb shanks
- Stir in high heat for 5 to 7 minutes and then add tomato paste
- Cook for another 5 minutes
- Add cumin powder, turmeric powder, fennel powder, coriander powder, red chili powder, and stir well for another 5 mins
- Add curd, black pepper powder, and cook for another 5 mins
- Add lamb stock and let it cook in moderate heat for 25 mins
- Finish with garam masala powder, a bit of chopped mint, kewra, or rose essence, and mace powder
- In the meantime temper rice with ginger, garlic, turmeric powder, and cumin powder
- Add saffron and boiled chickpeas to finish
- Serve saffron rice with mouthwatering lamb chops on top and a few fried onions and fresh mint leaves.