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Wednesday, March 30, 2016

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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