Lamb Shank Korma

Name: Lamb Shank Korma
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 saffron strands; 1 tbsp water; 100 ml oil; 40 g cashew nuts; 4 green chilies; 2 bay leaves; 1 tbsp chopped gingerroot; 1 tbsp chopped garlic; 1 kg lamb shank; 2 tsp coriander powder; 1 tsp garam masala powder; salt; 2 tsp red chili powder; 3 tbsp Greek yogurt; 0.333 tsp cardamom powder; 1 lime

Lamb, cashew nuts and green chilies come together in this South Asian korma, fragrant with saffron and bay leaves and steamed. It comes to the table with steamed rice.

1 hr 50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
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.
15 min
2
Use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
3
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.
10 min
4
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.