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 -- .