Lamb Shank Korma Recipe

Lamb Shank Korma

I have been so looking forward to sharing this recipe with you.  For the last month or so I have been craving something but have not actually known exactly what it was that I was craving.  You must all have had those days when one minute you are craving pickled onions and the next chocolate cake!!  And no, I am not in the family way.
It has been raining cats and dogs for the last month, with roads, roofs and communities being washed away and Durban is in danger of turning into one big mangrove swamp.  The temperature during the day varies significantly and some evenings have been unnaturally cold so last week I decided to make a lamb curry.
I chose another one of Camellia Panjabi’s amazing recipes out of her book 50 Great Curries of India.  What really caught my eye when deciding which curry to cook were the final two ingredients which are literally just stirred into the dish with some fresh lime juice just before serving.  Saffron and Rosewater!
I cooked the dish as prescribed, tasting the whole way through as I do and the moment I added the saffron soaked in rosewater I was transported to a Moghul palace feast.  These two aromatics added a delicate perfumed elegance to the final flavour of the dish such as I have never tasted before.  This is what I absolutely adore about Indian food.  Theirs is a cuisine that has been growing and developing for generations.  I find Indian food as colourful as a sari and as romantic as the iconic and most beautiful Taj Mahal.

Lamb Shank Korma
Nali Korma

Ingredients

A few strands of Saffron
1Tbs Rosewater or Keora (screwpine flower) I used 2Tbs rose water
½ cup oil
400g onions thinly sliced
40g cashew nuts or almonds
4 chopped green chillies
2 cinnamon or bay leaves
1Tbs chopped fresh ginger
1Tbs chopped garlic
1kg lamb shanks
2tsp coriander powder
1tsp garam masala powder
3Tbs full fat yoghurt
¾ tsp mace powder
2tsp red chilli powder
1/3 tsp cardamom powder or 3 green cardamom pods pounded with a little water
The juice of 1 lime

   

     

     

Method

Soak the saffron strands in the rose water for a minimum of 15 minutes

Heat half the oil in a cooking pot and fry the onions until medium brown.

Add the almond/ cashew nuts and continue to fry until the onions are deep brown

With a spatula extract the oil from the onions by pressing against the side of the pot.

Transfer the onions and nuts to a bowl and leave to cool.  Place in a blender and puree.


In the remaining oil sauté the green chillies, cinnamon or bay leaf, ginger, garlic, lamb coriander powder and half the garam masala and 11/2 tsp of salt for 10 minutes, stirring continuously.  Then on a low fire add the red chili powder and the yoghurt, stir continuously for 3 minutes and leave to simmer until the yoghurt is absorbed.


Add the fried onion puree and mix well.  Put the remaining garam masala, the mace and cardamom powders and sauté for a couple of minutes.  Add 4 cups water and cook until the meat is tender.

I cooked my shanks on a nice slow low heat for about 2hours – lamb must be only

be eaten when it’s falling off the bone.

 Before transferring to a serving dish, stir in the lime juice and the saffron in the flower water.

This lamb shank curry is awesome before you add the rose water and saffron – but the moment you add them … ooh ooh ooooohhhh …

Serve with some fluffy basmati rice and sliced Lime Pickles

       


If you live in Durban I have such a scoop for you …


Next Tuesday 13th December
Craft Trattoria in Durban North will be offering
Their first Master class with Bertus Basson ……
Not to be missed!
Read the details below.

I am going to try and categorise all of my previous posts as I have had some people contacting me saying that they can no longer find certain recipes as they are not in the search engine!  Has anyone got any advice on doing this easily or do I have to go back to each and every post…. Just asking!

Durban has been abuzz with loads of hemp & hessian types.  Monday morning we watched some Greenpeace dudes putting up posters.  I think that they were afraid of being arrested as they put them up so quickly and then ran off!

      
Here are a few pics of the veggie garden that the Dept. of Parks & Gardens planted in the middle of town – I cannot BELIEVE that the cabbages and spinach haven’t been stolen.  I do hope that some of these community inner city garden ideas catch on as we have many nice vacant roof tops that could be providing veggies to worthy community projects.  I will do some digging and report back.

Just as a final note:


Please support local South African Industry this Christmas
How about a voucher for a haircut, some beautiful beadwork, hand crafts,

a car service, a potted salad ie. lettuce and tomato plants in a pot or a florists voucher this Christmas.

Be Proudly South African

As always

Buon Appetito
Xxx
jan

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!