Shahjahani Nalli Rogan: Slow-Braised Lamb Shanks with Saffron-Rose Infusion and Pistachio Dust

Pat the lamb shanks dry with paper towels. In a large bowl, combine Greek yogurt, 2 tablespoons of ginger-garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well. Add the lamb shanks, ensuring they are thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.

Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and fry until deeply golden brown and caramelized, stirring frequently to prevent burning. Remove the fried onions with a slotted spoon and set aside on a paper towel-lined plate. Once cooled, crush them into a coarse paste using a mortar and pestle or a mini food processor, adding a tablespoon of water if needed.

In the same pot, add the remaining 2 tablespoons of ghee. Sear the marinated lamb shanks on all sides until nicely browned. Remove the shanks and set aside.

Reduce the heat to medium. Add the whole spices (green cardamom, black cardamom, cloves, cinnamon stick, bay leaves, mace) to the pot and sauté for 30 seconds until fragrant. Add the remaining 1 tablespoon of ginger-garlic paste and sauté for another minute until the raw aroma disappears.

Add the tomato puree to the pot and cook, stirring, until the oil begins to separate from the mixture (approx. 5-7 minutes). Stir in the prepared fried onion paste and garam masala, cooking for another 2-3 minutes.

Return the seared lamb shanks to the pot. Pour in the saffron-infused milk and dried rose petals. Add 2 cups of water or lamb stock, ensuring the shanks are mostly submerged. Bring the mixture to a gentle simmer.

Cover the pot tightly and reduce the heat to low. Cook for 2.5 to 3 hours, or until the lamb shanks are fall-off-the-bone tender. Alternatively, you can braise them in a preheated oven at 160°C (325°F) for the same duration. Turn the shanks gently every hour to ensure even cooking.

Once the lamb is tender, stir in the cashew paste and the optional teaspoon of sugar. Cook for another 10-15 minutes, uncovered, allowing the gravy to thicken to your desired consistency. If the gravy is too thick, add a little more hot water or stock. Adjust salt to taste.

Just before serving, stir in the rose water. Transfer the Shahjahani Nalli Rogan to a serving platter. Garnish generously with fresh chopped coriander leaves, additional dried rose petals, and the finely ground pistachio dust. Serve hot with saffron pilaf or naan bread.

nutritional_values:{

calories:850,

protein_g:68,

carbs_g:18,

fat_g:60}}