From raw mutton to a golden, smoky masterpiece – this whole lamb is cooked low and slow in a handmade tandoor. The result is juicy, crisp, and unforgettable.

Slow-cooked lamb shanks with rich flavors and astrological flair.

Place lamb in preheated oven for approximately 3 to 4 hours, until internal temperature of the meat reaches 130 degrees. When cooked, remove the lamb from the oven, wrap it in foil, and allow to ...

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Add onion, garlic, ginger and carrots and fry until the carrots begin to brown. Replace the lamb, then stir in all spices and cinnamon stick, and add the chopped tomatoes, apricots and chickpeas. 2.

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Bon Appétit joins chefs Meherwan Irani and Hussain Shahzad in Mumbai to explore the world's busiest street food destination.