Recipe Cook Time
For dahi aur tamaatar ka maans:
Marinate the lamb shank with deghi mirch, ginger-garlic paste, salt, lemon juice and 1/2 cup yogurt. Keep it aside.
In a thick bottom pan, heat ghee. Add cumin, coriander powder, bay leaf, black cardamom, cinnamon, cloves, mace, green cardamom, dry chilly, star anise and crackle it.
Add chopped onion and ginger and fry till light golden colour. Add marinated shanks, remaining yogurt, peppercorn, nutmeg powder, brown onion and cook on a medium heat.
Add tomato and leave it in dum till it becomes tender.
Garnish the maans with brown onion and coriander sprig.
For mash potato:
In a pan, take some oil, cumin seeds, chilli flakes and saute.
Add chopped onion. Saute for another 5 minutes.
Add mashed potatoes, chopped coriander and mix well.
For missi roti:
In a pan, mix in roasted channa dal powder, gram flour, chopped onion, chopped green chilli, wheat flour, crushed coriander seeds and chopped fresh coriander.
Make soft dough with water.
Roll like chapatti & cook on tawa.