Lamb Shank Biryani

Craving a hearty, flavorful meal that’s bursting with spices and love? This authentic Indian-style mutton curry recipe is here to transform your dining experience. Made with tender, slow-cooked mutton and a blend of aromatic spices, this dish is perfect for those who adore bold flavors. Whether you're new to Indian cooking or a seasoned home chef, this recipe is simple to follow and guaranteed to impress. Pair it with rice, naan, or chapati, and get ready for a meal that warms the heart and excites the taste buds!

Serves: 4 | Cooking Time: 90 minutes

Ingredients

• 1 kg boneless mutton, cut into medium-sized cubes
• 2 large onions, finely chopped
• 3 ripe tomatoes, blended into a puree
• 4 tbsp cooking oil (vegetable or mustard oil)
• 2 tbsp ginger-garlic paste
• 1 cup plain yogurt (whisked)
• 2 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 2 tbsp coriander powder
• 1 tsp garam masala powder
• 1 cinnamon stick
• 4 cloves
• 1 bay leaf
• 4–5 curry leaves
• Salt to taste
• Fresh coriander leaves for garnish

Preparation

• Marinate the Mutton: In a bowl, mix mutton with yogurt, turmeric powder, and salt. Let it marinate for 30 minutes to 1 hour.
• Prepare the Base: Heat oil in a deep pot. Add cinnamon stick, cloves, bay leaf, and curry leaves. Sauté until fragrant.
• Sauté the Onions: Add chopped onions and cook on medium heat until golden brown.
• Add Ginger-Garlic Paste: Cook until the raw smell disappears. Stir in the tomato puree and cook until oil separates.
• Spice it Up: Mix in red chili powder, coriander powder, and a pinch of salt. Cook for 2 minutes.
• Cook the Mutton: Add the marinated mutton and mix well. Cook on high heat for 5–7 minutes.
• Simmer and Cook: Add 2 cups of water, cover, and simmer on low heat for 45–60 minutes until the mutton is tender. Stir occasionally.
• Finish: Sprinkle garam masala and garnish with fresh coriander leaves.

Serving Suggestions

• Serve hot with steamed basmati rice, garlic naan, or soft chapati.
• A side of cucumber raita complements the spice beautifully.

Preparation

Step 1: Prepare The Lamb Shank Curry

• Sear the Shanks: Heat ghee in a large pot and sear the lamb shanks on medium heat until golden brown. Remove and set aside.
• Sauté Aromatics: In the same pot, add cumin seeds, cinnamon, cardamom, cloves, and bay leaves. Sauté until fragrant.
• Add Onions: Add sliced onions and cook until golden brown. Mix in ginger-garlic paste and cook until the raw smell disappears.
• Build the Curry: Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until the tomatoes soften and oil separates.
• Cook the Shanks: Return lamb shanks to the pot. Add yogurt and water/stock. Cover and simmer for 2–3 hours, stirring occasionally, until the lamb is tender and infused with the spices.

Step 2: Cook The Rice

• Bring 4 cups of water to a boil. Add whole spices and salt.
• Stir in the soaked basmati rice and cook until 80% done (rice should still be firm). Drain and set aside.

Step 3: Layer The Briyani

• In a large pot or oven-safe dish, spread a thin layer of curry at the bottom. Add a layer of half-cooked rice.
• Sprinkle mint, coriander, fried onions, and a drizzle of saffron milk over the rice. Repeat layering with curry and rice.
• Cover tightly with a lid or foil and cook on low heat (or bake at 180°C) for 20–25 minutes to allow flavors to meld.

Serving Suggestions

• Serve the lamb shank briyani hot with raita, a side of cucumber salad, and papadom.
• Garnish with additional fried onions and fresh herbs for extra flair.