Kareli Kebab (Stewed cinnamon-flavoured lamb shanks)

Kareli Kebab (Stewed cinnamon-flavoured lamb shanks)

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Servings: 6
Calories: 586


  • 2.2 lb Lamb shanks on the bone, 10 cm Long pieces
  • 1 3/4 oz Ginger {adrak) paste
  • 3 tbsp Garlic lasan paste
  • 2 tsp Red chilli powder
  • Salt to taste
  • 1 tsp Maize flour makke ka atta
  • 3 tsp Garam masala
  • 4 tbsp Vegetable oil
  • 2 Bay leaves tej patta
  • 4 Cinnamon daichini, 1 inch sticks
  • 10 Green cardamom choti elaichi


  • Remove the white membranes from the surface of the lamb. Prick thoroughly down to the bone with a large
  • fork until all the fibers are broken. (The success of the dish depends upon how well this is done.)
  • Apply die ginger and garlic pastes, red chilli powder, salt, maize flour, and garam masala evenly over the shanks. Keep aside for 1 - 2 hours.
  • Heat the oil in a pan and add all the whole spices. Saute over medium heat until they begin to crackle.
  • Arrange the shanks in the pan and saute over medium heat for 10 - 15 minutes until the meat changes colour.
  • Add 2 cups of hot water, stir and cover. Let the meat simmer for 40 minutes or until it is completely tender. Remove each piece with a tong and keep aside.
  • Strain the sauce and reduce further on very low heat until it becomes a thick concentrate.
  • Add the shanks to the sauce, coating each one evenly. Serve garnished with sliced cucumbers, onion rings, tomatoes and lemon wedges.
Calories: 586 kcal
Carbohydrates: 7 g
Protein: 29 g
Fat: 49g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 113 mg
Potassium: 448 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 207 IU
Vitamin C: 2 mg
Calcium: 74 mg
Iron: 3 mg
Cuisine Indian
Ingredients Lamb
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