Recipe - Lamb Shank Korma

GARAM MASALA
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Black pepper
1/8 teaspoon Ground cardamom or 1 green
cardamom pod

LAMB SHANKS
Saffron
2 teaspoon Kewra essence or rose water
(up to 3)
2 Onions
One half cup Vegetable oil
1 One half ounce (1/3 cup) raw cashews
4 Serrano chiles, chopped
2 Bay leaves
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
2 Lamb shanks, about 2 to 2
One half pounds total (up to 3)
2 teaspoon Ground coriander
1 One half teaspoon Salt
2 teaspoon Cayenne
3 tablespoon Plain yogurt
Three fourths teaspoon Ground mace
One half teaspoon Ground cardamom or
3 Green cardamom pods, husked
and crushed
1 qt Water
1 Lime , Juice of

Serve this dish over rice.

GARAM MASALA: Mix cinnamon, cloves, pepper and cardamom. If using green
cardamom pod, remove seeds from husk and pound to powder before adding.

LAMB SHANKS: Lightly crush several threads of saffron and soak in kewra
essence at least 15 minutes. Set aside.

Slice onions thin and heat One fourth cup oil in skillet. Add onions and fry until
medium brown, 8 to 10 minutes. Add cashews and fry until onions are quite
brown, 5 minutes longer. Tip skillet up and use spatula to press oil out of
onion mixture. Discard oil and transfer onion mixture to bowl. When cool,
puree in food processor.

Heat remaining One fourth cup oil in skillet and add chiles, bay leaves, ginger,
garlic, lamb shanks, coriander, One half Garam Masala and salt. Saute over
medium heat 10 minutes, stirring continuously.

Reduce heat to low. Add cayenne and yogurt, stir continuously 3 minutes and
simmer until yogurt is absorbed, 3 to 5 minutes. Add remaining One half Garam
Masala, mace and cardamom and saute 2 to 3 minutes. Add water, bring to
boil, reduce heat to mediumlow, cover and cook until lamb shanks are
tender, 2 hours.

When lamb is done, remove to warm oven; debone if wished. Stir reserved
onion mixture into sauce and reduce over mediumhigh heat, stirring
constantly, until silky brown gravy forms, about 10 minutes. Add lime juice
and saffronkewra mixture. Stir meat in sauce to coat. Makes 4 servings.

Posted to EATL Digest 10 Feb 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Feb 11, 1997.