Korma is a rich mildly spiced aromatic gravy prepared with a paste of brown onions, nuts, yogurt and cream. The shanks are slowly braised in this flavourful sauce until they are succulent with meat falling off the bone. These luscious shanks along with the rich creamy gravy are a real delight to savour.
In Lucknow, India, lamb shanks or nallis are used to prepare korma. It’s a dish influenced by the Mughlai cuisine. The meat and bone together are essential to flavour and enhance the sauce. Richness from the nuts, yogurt with a dash of cream and a few strands of saffron is what makes this dish incredibly delectable. It is served garnished with toasted silvered almonds.
Lamb meat provides many vitamins and minerals. Also, an excellent source of good quality protein. It contains Vitamin B12 which aids in metabolism and helps prevent certain types of anemia. The iron and zinc found in lamb meat is easily absorbed by the body. The good fat found in lamb has less saturated fat than other meat products. Being a red meat, lamb should be consumed in moderation.
In Lucknow, India, lamb shanks or nallis are used to prepare korma. It’s a dish influenced by the Mughlai cuisine. The meat and bone together are essential to flavour and enhance the sauce. Richness from the nuts, yogurt with a dash of cream and a few strands of saffron is what makes this dish incredibly delectable. It is served garnished with toasted silvered almonds.
Lamb meat provides many vitamins and minerals. Also, an excellent source of good quality protein. It contains Vitamin B12 which aids in metabolism and helps prevent certain types of anemia. The iron and zinc found in lamb meat is easily absorbed by the body. The good fat found in lamb has less saturated fat than other meat products. Being a red meat, lamb should be consumed in moderation.
Lamb Shank or Nalli Korma
(Serves 6)
Ingredients:
6 lamb shanks (4 lbs or 2 kgs)
1 black cardamom
4 green cardamoms
2 bay leaves
1 blade of mace
8 peppercorns
3 cinnamon sticks (1.5” each)
6 large cloves of garlic (finely minced)
1” piece of ginger (grated)
2 large onions (sliced)
8 whole almonds
8 cashewnuts
1/2 teaspoon turmeric powder
1 tablespoon chilli powder
1 tablespoon fennel powder
1/4 teaspoon cardamom powder
1 tablespoon garam masala powder
a pinch of saffron strands
3 tablespoons of yogurt
1/4 cup cream
4 cups stock
4 + 3 tablespoons oil
few toasted silvered almonds (for garnishing)
salt
Method:
Wash lamb shanks and season with salt.
Fry onions in 3 tablespoons of oil till brown. Grind to a paste along with almonds and cashewnuts. Keep aside.
In a wide bottomed pan, heat 4 tablespoons of oil and add black cardamom, green cardamoms, bay leaves, mace, peppercorns, cinnamon sticks, garlic and ginger. Fry for few seconds. Then sear the shanks on all sides in batches of three and place in a dish.
Once meat is well seared, add all the spice powders (except garam masala powder) along with the ground paste and curds. Mix and stir well. Place the shanks back in the pan along with stock. Cover and cook on slow fire for two hours till shanks are tender and meat drawing away from the bone. Towards the end, add garam masala powder, yogurt, saffron and cream. Cook for few minutes and check seasoning. Serve korma with toasted silvered almonds.
Note:
(Serves 6)
Ingredients:
6 lamb shanks (4 lbs or 2 kgs)
1 black cardamom
4 green cardamoms
2 bay leaves
1 blade of mace
8 peppercorns
3 cinnamon sticks (1.5” each)
6 large cloves of garlic (finely minced)
1” piece of ginger (grated)
2 large onions (sliced)
8 whole almonds
8 cashewnuts
1/2 teaspoon turmeric powder
1 tablespoon chilli powder
1 tablespoon fennel powder
1/4 teaspoon cardamom powder
1 tablespoon garam masala powder
a pinch of saffron strands
3 tablespoons of yogurt
1/4 cup cream
4 cups stock
4 + 3 tablespoons oil
few toasted silvered almonds (for garnishing)
salt
Method:
Wash lamb shanks and season with salt.
Fry onions in 3 tablespoons of oil till brown. Grind to a paste along with almonds and cashewnuts. Keep aside.
In a wide bottomed pan, heat 4 tablespoons of oil and add black cardamom, green cardamoms, bay leaves, mace, peppercorns, cinnamon sticks, garlic and ginger. Fry for few seconds. Then sear the shanks on all sides in batches of three and place in a dish.
Once meat is well seared, add all the spice powders (except garam masala powder) along with the ground paste and curds. Mix and stir well. Place the shanks back in the pan along with stock. Cover and cook on slow fire for two hours till shanks are tender and meat drawing away from the bone. Towards the end, add garam masala powder, yogurt, saffron and cream. Cook for few minutes and check seasoning. Serve korma with toasted silvered almonds.
Note:
- Korma can be prepared with chicken, goat meat or vegetables.