January 2004
Marathi style Lamb shank by Atul Kochhar
Atul's cooking career started at the Oberoi Hotel group in New Delhi where he worked for five years. Here Atul's talent was renowned from the start and he progressed very quickly, his final position being in the fine dining restaurant of Bernard Kunig - one of the best Hilton chef's. In 1994 Atul moved to London to open Tamarind. He remained here for eight years and was instrumental in the launch Tamarind fine foods. The pinnacle of his time at Tamarind came in January 2001 when he was awarded a Michelin star. One of only two Indian chefs to achieve this accolade in the U.K.

In 2002 Atul left Tamarind to set up his first independent venture. Benares opened in May 2003 to much critical acclaim and has received excellent reviews, it was nominated for Best Indian restaurant 2003 at the Hotel and Restaurant awards as well as "Best designed restaurant" for FX magazine. In June 2002 Atul joined Marks and Spencer as a consultant for their Indian range which was awarded seven Q awards in honour of its outstanding quality.


2 Lamb shanks

1 Tsp crushed red chilli
1 Tbsp ginger-garlic paste
½ Tsp Turmeric
3 Tbsp yoghurt
1 Tbsp limejuice
2 Tbsp vegetable oil

80 Ml Vegetable oil
2 Large onions, thinly sliced
1 Large onion, fine chopped
1 ½ Tbsp Ginger-garlic paste
1 ½ Tsp Turmeric
2 ½ Tbsp Tomato paste (3 - 4 tomatoes chopped)
1 ½ Tsp salt

Spice blend: Dry roast separately and blend together into a powder-
4 dried red chillies
2" Cinnamon stick
8 Cloves
8 Green Cardamom
2 Black cardamom
2 Tbsp Coriander seeds
1 Tsp Sesame seeds

Apply the marinade on the shanks and keep it aside for 4-6 hours.

Heat oil in a heavy bottomed pan and fry sliced onions till light brown in colour. Add fine chopped onions sauté till brown in colour, add ginger-garlic paste, spice blend. Stir the mix and add lamb shanks, sauté to seal and add 100 ml water, simmer well. Add tomato paste to the sauce and cook on slow heat until lamb is cooked. The cooking can be finished in the hot oven at 180C for 45 minutes or until lamb is cooked. Remove the lamb shank from the sauce, place in tray and liquidize & pass the sauce through a sieve on the lamb shank and garnish with chopped coriander leaves.