Yield: 1 Servings
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Black pepper|
|⅛ teaspoon||Ground cardamom or 1 green cardamom pod|
|2 teaspoons||Kewra essence or rose water (up to 3)|
|½ cup||Vegetable oil|
|1½ ounce||(1/3 cup) raw cashews|
|4 \N||Serrano chiles, chopped|
|2 \N||Bay leaves|
|1 tablespoon||Minced ginger root|
|1 tablespoon||Minced garlic|
|2 \N||Lamb shanks, about 2 to 2 1/2 pounds total (up to 3)|
|2 teaspoons||Ground coriander|
|3 tablespoons||Plain yogurt|
|¾ teaspoon||Ground mace|
|½ teaspoon||Ground cardamom -or-|
|3 \N||Green cardamom pods, husked and crushed|
|1 \N||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 ¼ 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 ¼ cup oil in skillet and add chiles, bay leaves, ginger, garlic, lamb shanks, coriander, ½ 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 ½ 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@...> on Feb 11, 1997.