Name: Mughlai Nalli Korma
Ingredients: 2 lamb leg shanks; 4 tbsp vegetable oil; 2 medium onions finely sliced; 1 tsp black peppercorn; 2 bay leaves; 5 green cardamom pods; 1” cinnamon stick; 2 green chillies; 2” fresh ginger; 7-8 garlic cloves; 4 tbsp yoghurt lightly whisked; 2 heaped tsps coriander powder; ½ tsp turmeric powder; 1 tsp red chilli powder (the mild variety); 400mls warm water; ½ tsp garam masala powder; ½ tsp ground mace powder; Salt to taste; 200mls coconut milk; 1 tbsp chopped fresh coriander; ½ tsp chopped ginger; 1 tbsp chopped mint; 2 tbsp lemon juice

Ingredients

2 lamb leg shanks
4 tbsp vegetable oil
2 medium onions finely sliced
1 tsp black peppercorn
2 bay leaves
5 green cardamom pods
1” cinnamon stick
2 green chillies
2” fresh ginger
7-8 garlic cloves
4 tbsp yoghurt lightly whisked
2 heaped tsps coriander powder
½ tsp turmeric powder
1 tsp red chilli powder (the mild variety)
400mls warm water
½ tsp garam masala powder
½ tsp ground mace powder
Salt to taste
200mls coconut milk
1 tbsp chopped fresh coriander
½ tsp chopped ginger
1 tbsp chopped mint
2 tbsp lemon juice

Steps

Heat 2 tbsp of the oil in a frying pan. Fry the onions on a medium heat for 10-12minutes until softened & golden brown. Set aside and leave to cool. Blend with a couple of tablespoons of water to a smooth paste. Separately in a wet grinder blend the chillies, ginger & garlic to a smooth paste. Tip the yoghurt in a bowl and add the coriander powder, turmeric powder and red chilli powder to it. Mix well.
Heat the remaining oil in a heavy based sauce pan. Add the black peppercorn, bay leaves, cardamom pods & cinnamon stick. Sizzle and let them infuse the oil for 20 seconds or so. Add the green chilli, ginger & garlic paste and sauté for a minute. Now at the lamb shanks and seal them on a medium to high heat all over. Turn them over every few minutes to get an even colour on all sides. This will take 5-7 minutes.
Now lower the heat and add the spiced yoghurt mix. Stir well to make sure the yoghurt doesn’t split and coats the meat well. Cook for 2 minutes and at this stage mix in the fried onion mix paste. Stir and add the water, bring the gravy to a boil and simmer. Cook for a further hour and 15 mins on a low heat with the lid on until the meat is succulent and cooked through. Stir half way and if the gravy looks like it’s thickened add an extra 100mls of water.
Season to taste and add the garam masala & mace powder. Pour in the coconut milk and simmer for a couple of minutes. Garnish with fresh coriander, ginger & mint and some lemon juice. Serve with parathas, rotis or even some steamed rice.