Lamb Shank Korma

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 -- .
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