Roadside Lamb Shanks

Name: Roadside Lamb Shanks
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: Serves 8
Cuisine: Indian
Ingredients: 2 tsp chilli powder; 2 tbsp ground coriander; 2 tsp ground turmeric; Mowgli Slaw or salad, to serve; 1 tsp ground cumin; 6–8 fresh mint leaves; 3–4 green chillies, chopped; 3 onions, finely chopped; 2 tsp gram/chickpea flour; 350 g/12 oz/1⅓ cups plain yogurt; 2 tbsp fennel seeds; 1 tsp chilli powder; 1 tsp ground turmeric; 2.5 cm/1 inch piece of fresh root ginger, peeled and roughly chopped; 1 tbsp white poppy seeds; 4 cloves; 8 garlic cloves, chopped; 4 x 2.5 cm/1 inch cinnamon sticks; few drops of rosewater; few saffron strands; 3 lamb shanks, 2 kg/4 lb 8 oz in all; 6 green cardamom pods; 6 garlic cloves, chopped; 2 tbsp vegetable oil; 2 onions, chopped; 2 bay leaves; 1 tsp Szechuan pepper; 2 black cardamom pods; 2 tbsp vegetable oil salt; 1 tbsp cumin seeds

Preparation info

Serves
8

Difficulty
Medium
Ready in
3 hr 30

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is a perfect busload-banqueting sharing dish. I love lamb shanks. They are bulky little blighters because they carry their bone in and so I choose cauldron-size cooking pots for this dish. The bones release so much flavour and the hard-working flesh falls apart into tender, succulent submission after the 2-hour cook.

Ingredients

3 lamb shanks, 2 kg/4 lb 8 oz in all

Method

With a small knife or skewer, make deep holes evenly all over the shanks.
To start the marinade, in a frying pan over a low heat, toast the poppy seeds, cinnamon sticks, cardamom, cloves, fennel, cumin and pepper. Grind the toasted spices to a fine powder in a pestle and mortar or spice grinder.
Add the onions, garlic, ginger, chillies and mint to a f