| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground cloves |
| 1/4 |
t |
Black pepper |
| 1/8 |
t |
Ground cardamom or 1 green |
|
|
cardamom pod |
|
|
Saffron |
| 2 |
t |
Kewra essence or rose water |
|
|
up to 3 |
| 2 |
|
Onions |
| 1/2 |
c |
Vegetable oil |
| 1 1/2 |
oz |
1/3 cup raw cashews |
| 4 |
|
Serrano chiles, chopped |
| 2 |
|
Bay leaves |
| 1 |
T |
Minced ginger root |
| 1 |
T |
Minced garlic |
| 2 |
|
Lamb shanks, about 2 to 2 |
|
|
1/2 pounds total up to |
| 2 |
t |
Ground coriander |
| 1 1/2 |
t |
Salt |
| 2 |
t |
Cayenne |
| 3 |
T |
Plain yogurt |
| 3/4 |
t |
Ground mace |
| 1/2 |
t |
Ground cardamom -or- |
| 3 |
|
Green cardamom pods, husked |
|
|
and crushed |
| 1 |
qt |
Water |
| 1 |
|
Lime, Juice of |
INSTRUCTIONS
3
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 1/4 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 1/4 cup oil in skillet and add chiles, bay leaves, ginger,
garlic, lamb shanks, coriander, 1/2 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 1/2 Garam Masala,
mace and cardamom and saute 2 to 3 minutes. Add water, bring to boil,
reduce heat to medium-low, 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
medium-high heat, stirring constantly, until silky brown gravy forms,
about 10 minutes. Add lime juice and saffron-kewra mixture. Stir meat
in sauce to coat. Makes 4 servings. Posted to EAT-L Digest 10 Feb 97
by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Feb 11, 1997.
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