Serves 6-7

INGREDIENTS :  

A few strands of saffron
1 tablespoon keora or rose-water
1/2 cup oil
400g onions, thinly sliced
40g cashew nuts (or a mixture of almonds and cashews)
4 green chillies, chopped
2 cinnamon leaves (tej patta)
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1 kg mutton nallis and other pieces
2 teaspoons coriander powder
1 teaspoon garam masala powder
Salt
2 teaspoons red chilli powder
3 tablespoons whole milk yoghurt
3/4 teaspoon mace powder (javitri)
1/3 teaspoon cardamom powder (or 3 green cardamoms pounded with a little water)
Juice of 1 lime

METHOD :

1. Soak the saffron strands in the keora or rose-water for a minimum of 15 minutes.

2. Heat half the oil in a cooking pot and fry the onions until medium-brown. Add the cashew nuts and almonds if used and continue to fry until the onions are deep brown.

3. With a spatula extract the oil from the onions by pressing against the side of the pot. Transfer the onions and nuts to a bowl and leave to cool. Place in a blender and puree.

4. In the remaining oil saute the green chillies, cinnamon or bay leaf, ginger, garlic, lamb, coriander powder, and half the garam masala and 1 teaspoon salt for 10 minutes, stirring continuously. Then on a low fire add the red chilli powder and the yoghurt, stir continuously for 3 minutes, and leave to simmer until the yoghurt is absorbed.

5. Add the fried onion puree and mix well. Put in the remaining garam masala, the mace and cardamom powders and saute for a couple of minutes. Add 4 cups water and cook until the meat is tender. Before transferring to a serving dish, stir in the lime juice and the saffron in the flower water.

Shanks are much smaller in India than in the West.