Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, lamb shank korma. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lamb shank korma is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Lamb shank korma is something that I’ve loved my entire life.
Lamb Korma, Afghan style, lamb leg or shoulder slowly cooked in a stew with onions, tomato For the following lamb korma (or qorma) recipe, we've stripped the recipe down to its essentials, making. How to Make Lamb Shank Korma. Toss lamb shanks in flour, turmeric, garlic and curry powder.
To begin with this particular recipe, we have to prepare a few components. You can cook lamb shank korma using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lamb shank korma:
- Prepare 1 kg Lamb shanks
- Prepare 4 Onions medium size , thinly sliced
- Take one handful Cashew nuts
- Make ready 2 green chillies chopped
- Get 2 bay leaves
- Take 1 tbsp ginger chopped
- Make ready 1 tbsp garlic chopped
- Get 2 tbsps coriander powder
- Prepare 1 tsp garam masala
- Make ready 1 - 2 tsps red chilli powder
- Get 3 - 4 tbsps yogurt
- Prepare 1/2 tsp mace powder
- Get pinch cardamom powder a
- Get 1 lime juice of
- Get as required Salt
- Make ready Oil
- Prepare 700 - 800 ml Water
I use whole cashew nuts that I soak in boiling water before blending into a. This lamb shank video is of a recipe that is a family favorite. Awadhi Lamb Shank Korma Find cooking instructions in the video. Host: Gladwin (Chef, Le Méridien, Kochi) Follow Kappa TV on social media at.
Steps to make Lamb shank korma:
- So here we go…. Heat oil in a shallow cooking pot and fry onions until translucent, add the cashews and fry together, until the onions are deep brown, not burnt. Using a spatula press the onions against the side of the pot to extract oil. Let the onion cool and place in a blender and puree.
- Now into the remaining oil saute the green chillies, bay leaves, ginger, garlic, lamb, coriander powder, garam masala and salt for about 10 minutes, keep stirring sontinuously. Then reduce heat and add chilli powder and yogurt, leave to simmer until the yogurt is absorbed.
- Add the onion/cashew puree and mix well, there after add the mace and cardamom powder and saute for a couple of minutes. Then add the water and cook till the meat is tender, before serving stir in the lime juice.
- Serve with rice or rotis.
- P.s. The flavor of the marrow-bone stock is essential to this dish, so be sure purchasing the right meat. You can replace half the cashews with almonds if you want, this gives the dish an other "taste-effect".
- ->Depending on the age and type of your lamb, it can present a more gamey taste. I got the tip from my mom to wash and clean the mutton with lime juice, yogurt and flour to remove the gamey smell of lamb/mutton. Mix these three things and apply it generously on the meat and keep aside for a couple of minutes and wash off clear. Trimming off the excess fat also helps avoiding the smell and taste… After considering these few things, you will surely have a great mutton curry. Enjoy your meal!…
Lamb korma (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan. Korma is a mild curry from the North of India, where meat is cooked in a sauce of yoghurt, nuts and spices. Mutton korma recipe - Slow cooked lamb korma in yogurt, spice powders and whole spices. This lamb korma is a very simple dish that's made with minimum ingredients. It is popular in North India.
So that is going to wrap this up with this exceptional food lamb shank korma recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
