Prep 20 mins
Cook 1 hr 30 mins
This recipe is to die for, there are a lot of steps and ingredients but the end result is well worth it and tastes even better the next day (like all good curries should) I've included the original amount of chili powder I find its better with half that amount unless you like your curries really hot!
- 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
- 2 teaspoons red chili powder
- 3 tablespoons Greek yogurt (or to taste)
- 1⁄3 teaspoon cardamom powder
- 1 lime, juice of
- Soak saffron in water for a minimum of 15 minutes. Set aside until needed.
- 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.
- Use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
- 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.
- 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.
- Serve with steamed rice. Yum -- .