Zafrani Nalli (Saffron Lamb Shank)

Ingredients

• 2 Large lamb shanks
• 1 cup Thick yogurt
• ½ tsp Turmeric powder
• to taste Salt
• 1½ tbsp, divided Ginger-garlic paste
• 3 tbsp Ghee or oil
• 1 Bay leaf
• 3–4 Cloves
• 2 Green cardamom
• 1 Small cinnamon stick
• 1 tsp Coriander powder
• ½ tsp White or black pepper powder
• ¼ tsp Cardamom powder
• ½ tsp Garam masala
• ¼ tsp MSG
• Saffron strands – a generous pinch, soaked in 2 tbsp warm milk
• as needed Water
• for garnish Fried onions
• for garnish Chopped coriander or mint
• Cream or ghee – optional, for finishing

Method of Preparation

Chef Altamsh Patel

1. Marinate the Lamb Shanks

   Marinate the lamb shanks with yogurt, turmeric, salt and half the ginger-garlic paste. Rest for at least 2 hours or overnight.

2. Prepare the Base

   Heat ghee in a heavy pot. Add bay leaf, cloves, cardamom and cinnamon and sauté briefly. Add sliced onions and cook until golden. Remove half of the onions and reserve for garnish.

3. Sear the Lamb Shanks

   Add the marinated lamb shanks and sear until browned. Add the remaining ginger-garlic paste, coriander powder and pepper and stir.

4. Cook the Lamb Shanks

   Add a splash of water, cover and simmer gently for about 30 minutes until the shanks are tender. Add more water as needed.

5. Add the Umami

   Stir in the saffron milk, garam masala, cardamom powder and MSG. Simmer uncovered for a few minutes to allow the flavours to meld.

6. Finish and Serve

   Adjust the seasoning. Garnish with fried onions and fresh herbs. Finish with cream or ghee, if desired. Serve with saffron rice or flatbreads.