Shanks of baby goat, braised in subtly infused herbal and aromatic spice blend and mint yoghurt.
Prepare a lamb stock by slow cooking the trotters for at 24 hours to get a very good gelatinous stock. Strain, cool and chill.
Golden fry the onion (onion contains lots of moisture, therefore fry about 500 gms to get required quantity).
Grind the chilli, garlic and the ginger into a fine paste.
Hang the curd for about 15-20 minutes. Soak the spices in water for about 15 minutes and drain clean.
On a moderately-hot flame, heat the ghee in a handi.
Add the spices; when they stop crackling add ginger and garlic and stir-fry for a while.
Then add chillies, turmeric, fried onion and the lamb shanks. Stir fry a while before adding hung yoghurt.
When it dries up a bit, add lamb stock and salt. Cook till tender.
When just cooked remove the lamb shanks. Strain the extract, reserve the strained sauce and discard the remains.
Put the strained liquid back in a clean pot along with the cooked shanks. Add the rose powder, crushed saffron, mint and the cream.
Bring to a moderate heat, mix well and check for the seasoning.
Best had with soft kulcha's, lemon wedges, fried onion and mint leaf.