HOW TO COOK LAMB SHANK | RECIPE | CURRY | INDIAN | MELT IN MOUTH | FALLING OF BONE | LATIFS INSPIRED 

INGREDIENTS:
4 PIECES LAMB SHANK (ON THE BONE)
1/2 CUP OIL
2 TSP GHEE
2 SLICED ONION
1 TSP PUNCH PHORON
1 TSP WHOLE CUMIN
3-4 BAY LEAF
3-4 PIECES CINNAMON
10 CLOVE
10-12 PEPPERCORN
6 CARDIMON
10-12 CLOVE GARLIC
1 TBS CHOPPED GINGER
10 GREEN CHILLI
1/2 GREEN PEPPER
2 CUPS FRESH TOMATO PUREE
HANDFULL CHERRY TOMATO
ENOUGH WATER TO COVERR THE MEAT AND COOK FOR 2 HOURS
GARNISH WITH CORIANDER AND A PINCH OF METHI LEAVES
SPICES:
2 TSP SALT
2 TSP FENNEL POWDER
1 TSP TURMERIC
2 TSP CHILLI POWDER
3 TSP CORIANDER POWDER
2 TSP CURRY POWDER
1 TSP CUMIN POWDER
1 TSP GARAM MASSALA
JOIN ME ON INSTAGRAM:
www.instagram....
JOIN ME ON FACEBOOK