Lamb Shanks Korma
“A NOVEL WAY TO PRESENT LAMB SHANKS, BUT IT ALWAYS GETS A POSITIVE COMMENT”
1 tbs cumin seeds
2 cloves garlic quartered
2 tbs fresh ginger chopped
½ cup unsalted cashews
½ cup tomato sauce
½ cup chopped coriander (leaf & stem)
2 tbs dessicated coconut
6 frenched lamb shanks
2 x 400g can diced tomatoes
1½ large onions diced
300ml cooking cream
120g baby spinach leaves
1 cup frozen peas
THE KORMA PASTE CAN BE USED WITH OTHER MEATS SUCH AS CHICKEN OR PORK, AND GIVES A VERY AUTHENTIC INDIAN FLAVOUR WITHOUT MUCH HEAT.
THIS DISH CAN BE SERVED WITH PLAIN BASMATI RICE AND/OR WARM NAAN BREAD AND YOGHURT FOR DIPPING.
CAN BE COOKED THE DAY BEFORE UP TO THE STAGE OF ADDING THE GREENS, BUT LEAVE IN THE COOKING POT AND REFRIGERATE SO AS NOT TO BREAK UP THE SHANKS TOO MUCH.
Spread cashews out on a foil lined baking try and toast under a high griller both sides until deep golden brown. Remove to paper towel. Wrap them up and let them cool.
Make Korma paste by placing cumin seeds in a small frying pan and cook stirring for 2 minutes until fragrant. Remove from heat. Blend or process cumin with all the other ingredients until smooth paste is formed.
Brown lamb shanks well in batches in a hot pan. Remove to colander.
Arrange shanks in a large deep sided pot as flat as is possible. Add tomatoes, onion, cream and korma paste. Fold through the shanks until they are coated in the other ingredients.
Cover and bring to a simmer on the cooktop, reduce the heat to low and cook for 2½ hours, or until lamb is very tender.
Remove the shanks to a covered baking tray, and place in a low oven to keep warm.
Roughly chop the spinach leaves and add to the sauce with the peas. Cook, stirring for 10 minutes until peas are done.
Place a shank in each serving bowl or plate, and spoon over the korma sauce to serve.
Serves six (one shank each).
A bit of a challenge here with the Korma paste - but not bad.