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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