Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.
Neela Paniz grew up in Bombay, India and moved to the United States in 1968. She proceeded to open Chutney’s Indian and Bombay Cafe in Los Angeles and Neela’s in Napa. She’s since appeared as the winning contestant on Food Network’s Chopped and taught Indian cooking classes. Paniz is also the author of The Bombay Cafe Cookbook and The New Indian Slow Cooker.