Chef Enam Rahman Babur Brasserie, 119 Brockley Rise, Forest Hill London SE23 1JP Recipes Ros Tos Crab Raan Galnar Ros Tos Crab Serves 4 Ingredients ½lb white crab meat 1 ripe mango, pulped 1 Spanish onion 2 cloves garlic 1 green chilli 1 cup milk 2oz plain flour 2oz feta cheese 1 green pepper 1 red pepper salt to taste 2 tbsp vegetable oil 1 oz butter garnish: breadcrumbs Cheddar cheese, grated Method 1.   Finely chop the onion, garlic, peppers and chilli and fry gently in oil until tender. 2.    Add the crab meat and simmer for 10 minutes. Season with salt as required. 3.    Whilst this is cooking, make a roux with the butter and flour and then add the cheese and mango pulp. Heat gently to form a sauce. 4.    Combine with the crab meat and dispense into four cleaned crab shells or similar sized dish. 5.    Garnish with grated Cheddar cheese and breadcrumbs and pop under the grill to melt the cheese. 6.    Serve immediately.   Raan Galnar Serves 4 Ingredients 4 lamb shanks Marinade 1 tsp garam masala 1 tsp tamarind powder 1 tsp ground ginger 1 tsp garlic paste 1 tsp cumin powder salt to taste 1 tsp coriander powder 4 tbsp ghee Paste: 1 tbsp ground cashew nuts 1 tsp mint, finely chopped 1 tbsp ground peanuts 1 tsp ground coriander 1 tbsp coconut vegetable ghee 1 tsp green chilli, finely chopped 1 Spanish onion, peeled and chopped 2 tbsp tomato purée 4 cloves garlic, peeled and chopped whole almonds 1 tbsp curry leaves freshly chopped coriander leaves Method 1.   Stab the meat all over down to the bone with a sharp knife to enable the marinade to penetrate into the meat. 2.    Combine and blend all marinade ingredients together. 3.    Place the meat in a suitable pot and cover evenly and well with the marinade mixture. Cover and leave in a fridge for 6-24 hours. The longer the better. 4.    When ready to cook the lamb shank, combine and blend all the paste ingredients together. 5.    Heat a little vegetable oil or ghee in a large, heavy-based iron pot and fry the chopped onions and garlic until golden brown. Add the paste and cook briefly. 6.    Add the curry leaves and tomato purée together with the marinated lamb, ensuring the meat is well covered with paste.. 7.    Cover the pot and simmer gently for an hour. 8.    Remove from heat and allow to rest for 30 minutes before serving. 9.    Garanish with the chopped coriander leaves and whole almonds.