Sikandari Raan: Lamb Shanks, Rock Salt, Red Chili Powder, Ginger Paste, Garlic Paste, Malt Vinegar, Bay Leaves, Cinnamon Stick, Black Cumin, Ghee, Lemon Juice, Kebab Masala
This recipe is for the signature dish at Bukhara restaurant at the ITC hotel in India. The recipe comes from the head chef of Bukhara at ITC Maurya in Delhi, Manjit Gill. Reprinted from http://www.foodrepublic.com
2 Lamb Shanks
8 T Rock Salt
4 T Red Chili Powder
1/2 c Ginger Paste
1/2 c Garlic Paste
1 c Malt Vinegar
8 Bay Leaves
3 Sticks Cinnamon, broken into 1-in pieces
2 T Black Cumin Seeds (You can substitute normal cumin seeds if you can’t find the black ones.)
2 T Ghee
2 T Lemon Juice
1 T Kebab Masala
Ingredients for the Kebab Masala
3 t Dried Raw Mango Powder
1/4 t Rock Salt
2 t Fenugreek Powder
1 t Black Salt (You can substitute ground Rock Salt or omit if you can’t find it)
1 1/4 t Red Chili Powder
1 1/4 t Garam Masala
Preheat oven to 180 degrees C (350 degrees F)
Clean and trim the fat from the Lamb Shanks. Gently loosen the meat from the bone at the top of the leg to season well. Mix the Rock Salt and red chili powder together, and rub the mixture all over the meat. Then mix the Garlic and Ginger Pastes together and rub the mixture over the meat as well. Arrange the meat at the bottom of a pot or roasting tray. Pour Malt vinegar over the meat. Pour water over the meat until the water is almost covering it. Add Bay Leaves and Cinnamon Sticks. Sprinkle Black Cumin (or Cumin) on top. Cover and braise in the oven for 2-2 1/2 hours.
Mix the kebab masala while the meat is cooking in the oven. In a small bowl, mix Raw Mango Powder, Cumin Powder, Rock Salt, Fenugreek Powder, Black Salt (or ground Rock Salt substitute, optional), Red Chili Powder, and Garam Masala.
Turn off the oven, and let the Lamb Shanks cool in the oven at 300 degrees. Remove the meat from the liquid and let them air dry for 10 minutes.
Skewer the braised leg, and roast on charcoal or in the oven at 180 degrees C (350 degrees F). While roasting, baste with a little Ghee. Continue roasting until the meat gets a little nice roast-brown colour.
Remove, drizzle with lemon juice and a little ghee, and sprinkle with kebab masala. Serve with Indian flatbread.