Lamb Shank Korma

Name: Lamb Shank Korma
Ingredients: 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

16 ingredients

6 steps

Ingredients

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

Directions

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 saute 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; saute 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 -- .