Lamb Shank Korma Curry with Turmeric Rice @ Not Quite Nigella

Jessica Leong

April Kendall

2 bay leaves

2 stick cinnamon

2 to 4 large red chillies (depending on how hot you want it)

1 tablespoon fresh ginger, finely grated

7 cardamom pods, crushed and ground

5 cloves

2 teaspoons ground cumin

1.5 teaspoons garam masala

3 to 4 tablespoons oil or ghee

1 ¾ cup chopped onion (about 3 to 4 onions)

5 garlic cloves, peeled and chopped

100g/3.5ozs. toasted cashews, ground finely

1 litre beef or lamb stock

4x lamb shanks (about 1.3 kilos, I prefer smaller ones so that they fit in the pot)

½ cup sultanas

Salt, pepper and sugar to taste

2 sweet potatoes, peeled and cut into chunks

½ cup cream

subheading: Turmeric rice:

1.5 cups basmati rice (I sued golden basmati)

1.5 cups water

5cm piece fresh turmeric, peeled and finely chopped

1 teaspoon ground turmeric

½ teaspoon salt

Tip: turmeric does turn everything including fingers and chopping boards yellow. The colour on your skin will wash off but it is more stubborn on chopping boards. Cut it on a piece of parchment if you need to.

Directions at copymethat.com

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