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: https://www.instagram.com/p/CLPPHAcF2S-/?utm_source=ig_web_copy_link JOIN ME ON FACEBOOK