Hyderabadi Lamb Shank By The Rustic Food Trails By Nadeem


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Hyderabadi Lamb Shank

Slow cooked leg of lamb cooked in delicious sauce, seasoned with cinnamon, cardamom, cloves , ginger and garlic.
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2 Servings

Cooking Time

2-3 Hours

Meal Type


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  • 2 lamb shanks
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 4 cloves
  • 2 small onion, peeled and finely chopped
  • 3 large ripe tomatoes
  • 1 cup yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 2 tbsp coriander powder
  • 5 tbsp of vegetable oil
  • 1/2 tsp garam masala powder (for garnish)
  • 10-12 coriander microgreens or chopped coriander
  • 1 tsp dried rose petals
  • salt as per your taste


  1. 1

    Heat the oil in a large saucepan. Add the cinnamon, cardamom, cloves, and sauté for half a minute. Add the sliced onions and sauté over medium heat, stirring occasionally, until golden brown.
  2. 2

    Add the lamb shanks and cook over high heat for five minutes, stirring constantly.
  3. 3

    Add the ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chili powder, coriander powder, and salt. Sauté for another five minutes. Add the yogurt and sauté for a further 5 minutes over high heat.
  4. 4

    Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala.
  5. 5

    Add enough hot water to cover the shanks and bring to boil. Cover with a lid, simmer and cook until the lamb is done, approximately 2-3 hours or until the meat just falls off the bone.
  6. 6

    Remove from the flame and allow the shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot .
  7. 7

    Once the liquid is cooled, remove the cinnamon, cloves, cardamom, and blend the cooked tomato and onion mixture into the blender.
  8. 8

    Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt.
  9. 9

    To finish, add the cooked shanks back into the sauce, cover, and simmer for a further 15 minutes. Sprinkle with garam masala powder and micro coriander/chopped coriander leaves, dried rose petals. Serve immediately .

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