Narangi gosht recipe

Chef Anuj Sood prepares a Keralan-style feast for Time Out to taste

Narangi gosht
12 pieces lamb shank
20g brown onion paste
Salt (to taste)
20g red chilli powder
5g bay leaves
1g cinnamon
30g green cardamom
1g cloves
1g powdered nutmeg
200g orange zest
10g lemon juice
5g mace
20g brown garlic paste
20g ginger powder

1 Heat oil in a pan.

2 Add the bay leaves, cinnamon and green cardamom.

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.

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