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India Today

Sekendari Lamb Shank

Executive chef at India Today, Manish Kumar Sharma, shares this recipe from Hyderabad in India.



  • Lamb Leg Pieces 800g lamb leg pieces 

  • 3 medium onions

  •  1/4 cup ghee (or you can use butter)

  • Salt to taste

  • 7-8 green cardamoms 

  • 2 black cardamoms 

  • 5 -6 black peppercorns

  • Cinnamon (measuring 1 inch)

  • 7 - 8 cloves 

  • 3 - 4 mace blades 

  • 1 tablespoon cumin seeds

  • 1 tablespoon fennel seeds

  • 2 - 3 bay leaves

  • 1 tablespoon poppy seeds 

  • 1 teaspoon dried ginger powder

  • 1 tablespoon roasted Bengal gram 

  • 6 - 7 dried red chillies, broken 

  • 1/4 teaspoon nutmeg powder 

  • Thin strips of ginger for garnishing


1. Slice onions.

2. Heat the ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and mix again the  cook for 4-5 minutes.

3. Dry roast the green cardamoms, black cardamoms and peppercorns in a small non-stick pan. Add cinnamon, cloves, mace blades, cumin seeds, fennel seeds, bay leaves, poppy seeds, ginger powder, Bengal gram and red chillies and roast till fragrant. Remove from heat, cool down to room temperature and grind to a fine powder.

4. Add 2 tablespoons of the ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2-3 cups water and bring it to a boil. Cover and cook on low heat for 2-3 hours.

5. Transfer into a serving bowl, garnish with ginger strips and serve hot.

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