Ramadan Recipe: Lamb Shank Beryani

Lamb Shank Beryani

Ramadhan Recipe: Lamb Shank Beryani for 10 persons

•        1 kg Lamb shank
•        130 gm Onion
•        0.70 gm Garlic
•        100 gm Ginger
•        0.50 gm All Spices
•        100 gm Briyani Spice
•        0.20 gm Coriander Leaves
•        0.30 gm Mint Leaves
•        0.70 gm Tomato Paste
•        Cooking Oil / ghee
•        0.3 ltr Milk (light)
•        Salt and sugar as pertaste

•        Wash lamb shank thoroughly.
•        Heat ghee in pan and fry garlic, ginger, onion, spices and all other ingredients except the lamb shank, briyani spice and mint leaves. Fry well. 
•        Then add briyani powder and mint leaves.
•        Put lamb shank in pan and add water – Stir and Cover pan.
•        Dish up and sprinkle with fried onions and serve hot.

This is the Ramadhan Recipe by Chef Noor Hisham from Paya Serai Restaurant, Hilton Petaling Jaya.

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