Lucknowi Lamb Shank: Surbiton's Slow-Cooked Awadhi Signature

Some dishes on the Koyal a la carte menu exist because they look good on the page. The Lucknowi Lamb Shank exists because of a city. Lucknow was the court of the Nawabs of Awadh, and its kitchens became famous for patient, slow cooking: meat braised gently until it gives way, in gravies that are rich without being heavy.

The Awadhi way

Our version starts with a whole lamb shank, cooked low and slow in a base of fried onion and tomato. Two classic Awadhi ingredients give the gravy its body: ground melon seeds, which add a gentle, creamy richness, and roasted chana powder, which thickens the sauce and brings a toasted, nutty depth. The result is a gravy that clings to the meat, and lamb that comes away from the bone under a spoon.

Why slow cooking matters

Lamb shank is one of the toughest cuts on the animal. The reason it works here is the same reason it works for the French and the Italians - slow heat over many hours converts collagen into gelatin, which gives the gravy body and the meat its texture. Rushing the process produces a thin, fibrous curry. Done properly, it produces something silky and concentrated.

This is not unique to lamb. The same logic underpins our Bhangjeera Chicken, where chicken thighs are cooked low and slow with perilla seeds from the Himalayas. Chef Nand Kishor learned the discipline of long cooking during his years at Trishna and Gymkhana, and it is one of the things that separates Koyal from a standard high-street Indian restaurant.

What to pair it with

The lamb shank is best eaten with a torn malabar porotta or hot tandoor naan to soak up the gravy. A glass of Shiraz or a smoky old-fashioned from our cocktail menu stands up to the spice without overpowering it. If you are coming for the full experience, the tasting menuis the best way to understand the kitchen's style.