Nalli Ki Kaliyan By Chef Ajay Chopra from Living Foodz
Ingredients
Instructions
  1. Finely slice the onion and set asideNow add all the other ingredients (except cream) and sauté for another 2 minutes.
  2. Take a heavy bottom pan and put oil and ghee and then add cinnamon, cardamom and cloves and let them crackle.
  3. Add ½ the sliced onions and let it cook till golden brown
  4. Add the shanks and sauté well
  5. Add the ginger, garlic and red chilli paste and sauté for another 5 minutes
  6. Add the powdered spices except the mace and cardamom powder
  7. When it leaves oil, take off from the flame and add the yoghurt
  8. Gently stir and get it back to the flame stirring evenly
  9. After the yoghurt is cooked add the lamb stock and let it simmer for about 25 minutes.
  10. Remove the shanks from the curry and set asidew
  11. Add brown onion and brown cashew paste and cook for another 10 minutes
  12. Strain the curry from a fine mesh and then add pounded saffron, keora essence and the mace and cardamom powder.
  13. Add the shanks in the curry and simmer for another 10 minutes
  14. Finish with cream and serve hot garnished with brown onions and mint sprigs.