Shahe Nawab Nalli Gosht

1. Take a pan and put some oil.
2. When it's heated up, pour keora water and rose water with the lamb shank. Cook for 10 minutes on a low flame. 
3. Add raw onion paste and cook till brown. Then, add the ginger garlic paste. When the smell is gone, add all powder masalas together and cook it thoroughly. 
4. If the masala is thoroughly cooked, and the oil is separated from the masala, then add the curd, brown onion paste, and the cashew paste. 
5. Cook for 10 minutes.
6. Serve with rice or bread. 

Recipe by Chef Rahul Sharma