(Culinary Director DSI Foods London and Director, Mahec by Satish Arora, Le Meridien Dubai).
- Lamb shank – 1800gms
- Ghee – 150gms
- Oil – 100gms
- Slice onion – 920gms
- Ginger garlic paste – 360gms
- Coriander powder – 16gms
- Cumin powder – 08gms
- Turmeric powder – 02gms
- Red chilli powder – 06gms
- Whole green chili – 40gms
- Yoghurt – 800gms
- Rose water – 80gms
- Kewra water – 80gms
- Saffron – 01gms
- Cinnamon powder – 02gms
- Garam masala powder – 02gms
For Nihari masala
- Mace 10gms
- Cloves – 10gms
- Fennel seeds – 40 gms
- Cinnamon sticks – 10gms
- In a heavy bottom pan take ghee and oil make it hot, add slice onion and sauté add ginger garlic paste and cook.
- Add Coriander powder, cumin powder, turmeric powder, red chili powder, salt, Nihari masala powder and water.
- Add lamb shank, yoghurt, whole green chili cook till lamb shank start cooking from outside.
- Now add Lamb stock and cover it with silver foil and cook in oven for 90 minutes.
- Now take out from the oven and remove cooked lamb shank from the sauce
- Blend the remaining sauce and strain it
- Put lamb shank back into sauce add saffron, rose water, Kewra water, cinnamon powder and garam masala powder, once its start boiling check the consistency of sauce and Remove it from fire.
- Check seasoning and served hot with rice or Bread.
About Chef Arora:
Chef Satish Arora currently working as Executive Board of Director, DSI Foods London and Culinary Director Mahec by Satish Arora Le Meridien hotel Dubai. He is only chef in the world to work for five decades for a single hotel chain, “Taj Group of Hotels”. He became youngest Executive Chef at the age of 26 in 1973 at Taj Mahal Hotel Mumbai. No sooner he hang up his chef coat in Taj Sats, he was picked up by DSI Food Company in London as board of director. He is internationally regarded for defining and promoting Indian cuisine globally. Chef Arora has catered to royalty and dignitaries across the globe. He has developed international award winning menus in his roles as Director of Catering for the Taj Mumbai and TAJ SAT’s Catering as well as being ever-present on the world renowned Singapore Airlines Culinary Panel for nine long years.
About Chef Satish Arora
Chef Satish Arora Born in Jalandhar Punjab in 1947. His father worked in the army while his mother was a school teacher. Right from a very young age, Arora was drawn towards food. He did his primary schooling from Ramjas higher secondary school in Pahrganj, New Delhi. He later pursued diploma in catering from the IHM Pusa, in 1966, against the wishes of his father. Arora also completed a year’s specialisation course in Kitchen Planning & Production from the same institute in 1967.
Chef Arora remained steadfast in his brand loyalty and earned positions in the hierarchy through hard work. No sooner appointed as executive chef at Taj Mahal Mumbai in 1973, he went to Europe to promote Goan food as Taj was opening a hotel in Goa. In 1975, he was sent to Far East to promote Indian cuisine there. In 1990, he prepared meals for Queen Elizabeth and the entire Royalty for the President of India’s banquet in London. Again in 1991; he cooked for Prince Charles’ banquet for Indian industrialists, in London.
Awards and accolades:
Among his early recognitions, Chef Arora had won a Gold Medal in Culinary Olympics in Japan in 1987. He was declared one among the world’s 20 best chefs by a German Food Magazine in 1991. In 1994, his contribution to the culinary field was recognised through an award given by Late Padma Shri Thangam Philip. In 2005, he was named in the Hall of Fame by the Indian Federation of Culinary Association (IFCA). In 2007, he received the lifetime achievement award from Curry Club India in London, a medal from Swiss Press Club, lifetime achievement award by Hotel Purchasing Manager’s Forum (HPMF) and lifetime achievement award from FoodFood channel. He was also awarded life time achievements award from Indian Culinary forum (ICF) by the hands of former union minister Shashi Tharoor.
In 1983, he was in charge of the Commonwealth Heads of Government (CHOGM) meals in Goa. He was in charge of SAARC heads of Governments Catering in Colombo, Sri Lanka in 1998. In the following year, he was appointed as one of the eight members on Singapore Airlines Culinary Panel.
Dignitaries he has catered to:
Among the many dignitaries whom Chef Arora has catered to are Bill Clinton, former US President; Her Majesty Queen Elizabeth of England; John Major, former UK Prime Minister; Indira Gandhi, former Prime Minister of India and American astronaut late Neil Armstrong. He was also appointed chef to Atal Bihari Vajpayee, former Prime Minister of India, for two years. He has travelled extensively on board with former PM on several occasions. He also catered to His Highness Prince Aga Khan, film personalities from Bollywood that includes Dharmendra, Amrish Puri and Yash Chopra. He designed menu for Mumtaz’s wedding, Bobby Deol’s wedding and Shatrughan Sinha’s wedding to name a few. He also catered to leading cricketers that includes Sunil Gavaskar, Kapil Dev and Sachin Tendulkar.