Description
Fragrant lamb shanks or shoulder slow-cooked in a spiced yogurt and cream gravy until fall-off-the-bone tender. A celebratory dish with roots in Mughlai cuisine, perfect for special occasions.
Ingredients
Scale
- 2 lbs (1 kg) lamb shanks or shoulder (bone-in)
- 1 cup plain whole-milk yogurt (whisked smooth)
- 1/2 cup heavy cream
- 1 large onion, finely grated
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 4 green cardamom pods
- 2 inch cinnamon stick
- 4 cloves
- 1 bay leaf
- 1/4 cup ghee or neutral oil
- 1 tsp kewra water or rose water (optional)
- Salt to taste
- Garnish:
- 2 tbsp chopped cilantro
- 1 tbsp julienned ginger
- 1/4 cup fried onions
Instructions
- Marinate lamb with yogurt, ginger-garlic paste, turmeric, and 1 tsp salt for 2+ hours (overnight preferred).
- Heat ghee in heavy pot. Add whole spices (cardamom, cinnamon, cloves, bay leaf) until fragrant (30 sec).
- Add grated onion; cook on medium-low until deep golden (15 min).
- Add marinated lamb with all marinade. Cook 10 minutes, stirring, until yogurt separates from oil.
- Add coriander, cumin, and chili powder. Cook 2 minutes until aromatic.
- Add 1 cup water, cover, and simmer on low heat 2-2.5 hours until lamb is tender (stir occasionally).
- Stir in cream and garam masala. Cook uncovered 10 minutes to thicken.
- Finish with kewra water if using. Garnish with cilantro, ginger, and fried onions.
Notes
- Curdle Prevention: Use room temp yogurt and stir constantly during initial cooking
- For richer flavor: Substitute 1/2 cup yogurt with cashew paste
- Traditional Accompaniments: Serve with naan or steamed basmati rice
- Make Ahead: Tastes even better next day after flavors meld
- Prep Time: 20 minutes (+ marinating)
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Indian/Pakistani
Nutrition
- Serving Size: 8 oz meat + sauce
- Calories: 520
- Sugar: 6g
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg