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Receta Nalli Korma

Name: Nalli Korma
Ingredients: 6 x strands of saffron; 1 Tbsp. Kewra essence or possibly rose water; 100 ml vegetable oil; 400 gm onions, thinly sliced; 40 gm cashew nuts; 4 x green chillies, minced; 2 x bay leaves; 1 Tbsp. minced fresh ginger; 1 Tbsp. minced garlic; 1 kg lamb shanks or possibly lamb chops; 2 tsp grnd coriander; 1 tsp garam masala; 1 1/2 tsp salt; 2 tsp red chilli pwdr; 3 Tbsp. full fat lowfat yoghurt; 3/4 tsp grnd mace; 1/2 tsp grnd cardamom; 1 x juice of 1 lime

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Ingredientes

6 x strands of saffron
1 Tbsp. Kewra essence or possibly rose water
100 ml vegetable oil
400 gm onions, thinly sliced
40 gm cashew nuts
4 x green chillies, minced
2 x bay leaves
1 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 kg lamb shanks or possibly lamb chops
2 tsp grnd coriander
1 tsp garam masala
1Â 1/2 tsp salt
2 tsp red chilli pwdr
3 Tbsp. full fat lowfat yoghurt
3/4 tsp grnd mace
1/2 tsp grnd cardamom
1 x juice of 1 lime

Direcciones

Lightly crush several threads of saffron and soak in Kewra essence or possibly rose water at least 15 min. Put 50ml oil in a cooking pot and fry the onions medium brown, add in cashews and fry till onions are deep brown With a spatula extract the oil from the onions by pressing against the side of the pot. Transfer the onions and nuts to a bowl and allow to cold. Place in a food processor and puree. In the remaining oil saute/fry the chillies, bay leaves, ginger, garlic, lamb shanks, coriander, half of the Garam Masala and salt stirring continuously. Over a low heat add in red chilli pwdr and the lowfat yoghurt, stir continuously for 3 min then leave to simmer till the lowfat yoghurt is absorbed.
Add in the fried onion puree and mix well. Put in the remaining garam masala, mace and grnd cardamom then saute/fry for a couple of min. Add in 800ml water and cook till the meat is tender. Before transferring to a serving dish, stir in the lime juice and the saffron in the flower water.
from Lucknow is made using lamb shanks and comes in rich, thick gravy. The use of lamb on the bone is essential to the flavour of this dish. If boned lamb is preferred you will need to make a stock from lamb shank bones, 2 cloves of garlic and 1 bay leaf. Boil this for 1 hour, strain and use instead of water.