Narangi gosht recipe Chef Anuj Sood prepares a Keralan-style feast for Time Out to taste By Oliver Robinson 15 December 2010 Narangi goshtIngredients12 pieces lamb shank20g brown onion pasteSalt (to taste)20g red chilli powder5g bay leaves1g cinnamon30g green cardamom1g cloves1g powdered nutmeg200g orange zest10g lemon juice5g mace20g brown garlic paste20g ginger powderMethod1 Heat oil in a pan.2 Add the bay leaves, cinnamon and green cardamom. SIMILAR ARTICLES Friday brunch at Zuma Revamped Restaurant: Palazzo Versace’s Enigma One night. One resort. Six Restaurants - just one price – Madinat Jumeirah’s Big Bite Out is making a return New Restaurant: Beefbar 3 Stir in the brown onion paste and ginger powder, then add the pieces of lamb shank.4 When the meat is almost cooked, add the brown garlic paste and orange zest. 5 Finish by adding the lemon juice, powdered nutmeg, cloves and mace.