Monday, September 13, 2010

Red lamb shank Korma...

I know I'm probably getting a little bit boring with all that Indian cooking - but I just can't help myself! Another great Anjum's recipe :) her cookbook is slowly becoming one of my favourite. The only thing is that I didn't have chillies lying around in my kitchen so had to use red pepper and some chilli flakes instead - definitely will use chilli next time! With the red pepper it was rather delicate and mild dish whereas chilli will give it definitely a kick!



How to make it...


Ingredients:
- 6 fat red chillies
- 6 large cloves of garlic
- 4 tablespoon vegetable oil
- 6 small lamb shanks
- 5 cm piece of cinnamon
- 1 blade of mace (didn't have it, had to use a little bit of ground nutmeg)
- 10 green cardamons
- 1 medium onion, chopped
- 2 cm fresh ginger, chopped
- 200 ml natural yogurt
- 1 tablespoon white poppy seed, made into paste with some water
- 3 tablespoons desiccated coconut
- 2 1/2 finely ground almonds
- 1 teaspoon garam masala
- handful of fresh coriander, chopped
- salt

Using blender make a paste of the chillies and garlic, adding splash of water. Heat the oil in a large pan and brown the lamb shanks. Put them aside. Add the hole spices and fry for 30 seconds. Add the onion and cook until golden brown. Stir in the chilli paste and ginger and cook for 2 minutes. Return the lamb to the pan.
Whisk together yogurt, poppy seed paste, coconut and salt and add to the pan (I advise you to add it before you add lamb shanks so you can mix everything well into kind of sauce, with shanks in the pan it was almost impossible). Pour in enough of the water to come 3/4 of the way up the shanks. Bring to the boil, cover and simmer over a low heat for about 1 hour (I found that I had to cook mine for 2 hours, as I like my shanks very tender and when meat comes of the bone easily).
When the meat is cooked add ground almonds and garam masala. The gravy should be creamy so add a splash of water or reduce it if necessary (I ended up adding 2 tablespoons of double cream to make it creamier :) ). Serve garnished with coriander.

Smacznego!

A little sneak-peak into my kitchen. My Hubby got the hold of the camera while I was cooking ;)


1 comment:

  1. This is just perfect, plus there is no coconut milk in it (like most of what I found in Bangkok)..

    Your photo is visually alluring..

    Sawadee from Bangkok,
    Kris

    ReplyDelete

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