Marathi-style lamb shank (Marathi nalli gosht) from Simple Indian: The Fresh Taste of India's New Cuisine (page 93) by Atul Kochhar

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 4-6 hours.

  • tekobo on April 24, 2021

    Wonderful rich sauce. Definitely a cook again. I added a little extra liquid and baked in oven for 3 hours (the recipe only recommended 45 minutes) until the lamb was soft and tender. Yum. Served with Kosambari slaw from Sour cookbook.

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