2 tbsp vegetable oil
2 tbsp ghee
Whole spices (4 green cardamoms, 2 mace pieces, 4 cloves, 1 inch cinnamon stick and 2 star anise)
5 medium-size onions, sliced
3 tbsp each, chopped ginger and garlic
1.8kg lamb shanks
500g tomatoes, chopped
2 tbsp chopped coriander
1 tbsp red chilli powder
2 tbsp coriander powder
11/2 litres mutton stock
Heat oil and ghee in a heavy saucepan.
Add cardamom, mace, cloves, cinnamon and 1 star anise.
Saute for 30 seconds and then add onion and ginger-garlic paste.
Saute until onion is transparent.
Add lamb shanks and saute until seared.
Add tomatoes, coriander, remaining star anise, salt, red chilli and coriander powders.
Mix well and add enough water to cover the lamb.
Cover and simmer until lamb is cooked and tender.
Remove the lamb pieces from sauce and keep aside.
Puree the sauce until you achieve a smooth consistency.
Strain and reheat the sauce along with the lamb shanks for 15-20 mins.
Adjust seasoning, if needed, and serve hot with steamed rice or a bread of your choice.
Recipe from Peppermill chain of restaurants.