4 trimmed lamb shanks
5 fresh green chilies
2tsp ginger paste
1tsp cumin powder
16tsp whole cumin
2tbsp refined vegetable oil
4 garlic cloves
2 onions, sliced
1 bay leaf
1 cinnamon stick
4 green cardamom pods
15 whole black peppercorns
1tsp Kashmiri Red chili powder
1tsp garam masala
1tsp freshly grated nutmeg
1 small bunch fresh coriander
4 ripe tomatoes, finely chopped
Puree the coriander, chillies, ginger, cumin and garlic with a little water in a food processor to make a paste.
Place the lamb shanks in a dish, pour the puréed mixture over the lamb and rub into the shanks. Leave to marinate in the fridge for a minimum of 2 hours.
Heat the oil in a large pan, then add the onion slices, stirring until they have turned a golden colour. Add the salt, peppercorns, cloves, cinnamon, cardamom, garam masala, nutmeg, Kashmiri red chili powder, cumin powder and bay leaf and stirto ensure the onion is well coated. Sauté on a low heat.
Add the lamb shanks to the pan and stir until browned, then add the chopped tomatoes.
Pour in the water and yoghurt. Cover and leave to simmer slowly for 1½ hours. Remove the cover and simmer for a further 30 minutes until the sauce has thickened and the meat is tender.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.