Braised lamb/goat shanks in aromatic vetiver and whole spices sauce. Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
3 lamb/goat shanks
1 l lamb/goat stock
5 g cockscomb flower (mawal), dried and powdered
A pinch of fennel powder
A pinch of black cardamom seeds, crushed
A small piece of cinnamon bark
A tiny bit of peppercorns
A pinch of dried ginger powder
A pinch of turmeric
1 tbsp fried onion paste
1 tbsp garlic-ginger paste
2 tbsp waza chili paste (dried, de-seeded, boiled, pureed)
2 tbsp mustard oil, smoked and cooled
5 g vetiver roots
2-3 sprigs of mint herb
Salt and seasoning to taste
Heat mustard oil in a thick-bottomed pan; add cinnamon, cloves, black peppercorns, and black cardamoms. Temper till it crackles.
Add lamb/goat shanks along with garlic-ginger paste and cook on medium heat for 10 minute, stirring constantly.
Add onion paste, waza chili paste, turmeric, and ginger powder, and keep stirring it whilst adding a spoon full of stock in between to deglaze the pan.
Stirring constantly till lamb pieces turn an even reddish brown in colour. This will take 12 to 15 minutes.
Add lamb/goat stock along with cockscomb flower, vetiver roots and mint, continue cooking covered till the shanks are tender and cooked through well.
Remove the lamb shanks and pass the sauce through a sieve with medium-sized holes. Retain the sauce and re-heat the lamb shanks in it.
Season it well before serving. Best had with steamed rice.