Lamb Shank Korma
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 4
- 2 -3 saffron strands
- 1 tablespoon water
- 100 ml oil
- 40 g cashew nuts
- 4 green chilies, chopped
- 2 bay leaves
- 1 tablespoon chopped gingerroot
- 1 tablespoon chopped garlic
- 1 kg lamb shank
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- salt
- 2 teaspoons red chili powder
- 3 tablespoons greek yogurt (or to taste)
- 1/3 teaspoon cardamom powder
- 1 lime, juice of
Recipe
- 1 soak saffron in water for a minimum of 15 minutes. set aside until needed.
- 2 heat half the oil in a saucepan and fry the onions until medium brown.add the cashew nuts and continue to fry until the onions are a deep brown.
- 3 use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
- 4 in the remaining oil sauté the green chilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala and 1 tsp of salt for 10 minutes, stirring constantly. reduce the heat and add the chili powder and the yogurt; stir and simmer until the yogurt is absorbed.
- 5 add the onion and nut puree and mix well. add the remaining garam masala and the cardamom powder; sauté for a couple of minutes. add 800ml of water and cook over low heat until the meat is tender. before serving stir in the lime juice and the saffron in the water.
- 6 serve with steamed rice. yum -- .
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