1.Lamb shanks – 4 shanks
2.Cinnamon – 1 2 inch piece
3.Green cardamom – 2-3
4.Black cardamom – 2-3
5.Cloves – 3
6.Black peppercorn – 10-15
7.Fresh ginger, crushed – 1 tbsp
8.Coriander seeds, crushed – 1/2 tsp
9.Fresh coriander leaves, chopped – Half a bunch
10.Cold water – 4 litres
Plain yoghurt, whisked – 30 ml
Saffron threads, soaked in one cup hot milk – 10 strands
Salt, to taste
Juice of half a lemon
Cook the ingredients from 1 to 10 in a covered thick-bottomed vessel, until the lamb shanks are fully cooked.
Strain the stock with a fine sieve.
Return the stock to the fire on a low heat and gradually add the whisked yoghurt and the saffron-infused milk, stirring all the time.
Season with salt and lemon juice and serve hot.
Particularly tasty with Naan Bread.
This recipe is compliments of Ajoy from Nilgiris Restaurant, Crows Nest, Sydney.