Preparation

• 1
  Preparation of lamb: Heat the oil in a large heavy based pan, add the whole spices and bay leaf
• 2
  As they begin to change colour, add the onions and sauté till golden
• 3
  Add the lamb shank and fry in the caramelised onions until sealed all over
• 4
  Add the ginger garlic paste and cook until their raw aroma has gone
• 5
  Stir in the chilli powder, cumin, coriander and turmeric, and then pour in enough water to cover the lamb shanks
• 6
  Bring to the boil, reduce the heat and simmer for about 90 minutes, till the lamb almost is cooked
• 7
  Add the tomato puree and salt and cook until the sauce becomes thick enough to coat the lamb cubes well
• 8
  Finish of coconut milk and garam masala powder
• 9
  Saffron rice preparation: Wash and soak the rice in water for 30mins
• 10
  Soak the saffron in 100ml of water, give it a boil and keep it aside to cool
• 11
  Heat oil and butter, add whole spices, add the chopped onions, sauté till lightly brown
• 12
  Add the soaked saffron and stir
• 13
  Add the soaked rice with one inch of water above the rice level
• 14
  Add salt to taste and stir once
• 15
  Cook on a medium flame, till some pores form on the top of the surface of the rice
• 16
  Low the flame to bare minimum and place it with a tight lid for 5 mins
• 17
  Switch off the flame but let the lid intact for least 30mins
• 18
  When done, break the rice with a roasting fork and serve
• 19
  Serve hot along with saffron pulao.