Ingredients
1 lamb shank
50g brown onion paste
50g yoghurt
10g ginger garlic paste
5g Kashmiri red chilli powder
Salt to taste
Dash Attar Kewra
Dash Attar rose
5g nehari masala spice
10gm bason flour (gram flour)
10g clarified butter or ghee
Method
Heat the clarified butter. Add the ginger garlic paste; whisk in yoghurt and brown onion paste. (To make brown onion paste, caramelise onions in butter and make a fine paste.)
Add the dried spices and the attar.
Add the lamb, braise slowly.
Once the lamb shanks are cooked, strain the sauce and finish it with gram flour as in a roux.
Serve in a warm soup plate, garnished with almond flakes, ginger julienne and caramelised onion.
This recipe is from Chef Ankur Chakraborty of Indigo Kitchen, Rotana Beach Hotel
[Originally published in Abu Dhabi Week vol 2 issue 19]
