Nalii Korma

Korma with Lamb Shanks

	Lamb Shanks		1 kg
	Saffron			few strands
	oil			½ cup
	Onions			2, sliced
	Cashewnuts		45 gms
	Green Chilli		4, chopped
	Cinnamon/Bayleaf	2 no
	Ginger peeled		2 inch piece
	Garlic choped		1 tblspn
	Coriander powder	2 tsp
	Garam masala pdr	1 tsp
	Red Chilli pdr		2 tsp
	Yogurt plain		2 tblspn
	Mace powder		¾ tsp
	Cardamom Powder		½ tsp
	Lemon Juice		1 tblspn

  • Soak the Saffron in rose water for about 15 minutes.
  • Heat ½ the oil and add sliced onions, fry golden brown.
  • Remove the onions sans oil, puree.
  • To the other half of the oil, add green chilli, cinnamon, bayleaf, ginger chopped, garlic, lamb, coriander powder and half the garam masala. Stir for about 10 minutes and then add the yogurt.
  • Add the fried onion paste and the remaining garam masala, the mace and the cardamom powder.
  • Saute for a couple of minutes and add 4 cups of water. Cook till the meat is tender.
  • Before removing, add the lime juice and the saffron water.
  • Chops or steaks can be used insted of Lamb Shanks.

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