Shahi Anjeer aur Badam Gosht: Slow-Braised Lamb with Saffron-Infused Fig and Almond Korma
This regal dish, "Shahi Anjeer aur Badam Gosht," is a symphony of rich flavors and tender textures, reminiscent of the opulent kitchens of the Mughal emperors. Succulent lamb shanks are slow-braised to perfection, yielding meat that effortlessly falls off the bone. The korma's aroma is a captivating blend of fragrant saffron, warm cardamom, and subtle sweetness from dried figs, all harmoniously balanced with a creamy almond and yogurt base. Each spoonful offers a luxurious mouthfeel, a delicate balance of savory and sweet notes, and a lingering warmth from the aromatic spices. It's a dish designed to transport you to an era of culinary grandeur, perfect for special occasions.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks6 (approx. 300g each)
- Greek yogurt1 cup (240ml)
- Fresh ginger-garlic paste3 tablespoons
- Turmeric powder1 teaspoon
- Red chili powder (Kashmiri or mild)2 teaspoons
- Coriander powder2 tablespoons
- Cumin powder1 tablespoon
- Garam masala1.5 teaspoons
- Salt2 teaspoons (or to taste)
- Ghee4 tablespoons (60g)
- Onions3 large, thinly sliced (approx. 450g)
- Green cardamom pods6 , bruised
- Black cardamom pods2 , bruised
- Cloves8
- Cinnamon stick1 (2-inch piece)
- Bay leaves2
- Dried figs8 , stems removed, roughly chopped (approx. 80g)
- Blanched almonds0.5 cup (70g)
- Hot water or chicken/lamb stock3 cups (720ml)
- Heavy cream0.5 cup (120ml)
- Saffron threads0.5 teaspoon, steeped in 1/4 cup warm milk
- Rose water1 teaspoon
- Fresh cilantro0.25 cup, chopped, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Marinate the Lamb: In a large bowl, combine the lamb shanks with Greek yogurt, 2 tablespoons of ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, and 1 teaspoon salt. Mix well to coat the lamb evenly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- 2Step 2
Prepare Fig-Almond Paste: Soak the chopped dried figs and blanched almonds in 1/2 cup of hot water for 15 minutes. Drain, reserving the water. Blend the soaked figs and almonds with the remaining 1 tablespoon of ginger-garlic paste and a splash of the reserved soaking water until a smooth, thick paste forms. Set aside.
- 3Step 3
Brown the Lamb: Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated lamb shanks on all sides until nicely browned. Remove the lamb and set aside.
- 4Step 4
Sauté Aromatics: In the same pot, add the remaining 2 tablespoons of ghee. Add the sliced onions and sauté on medium heat until deeply golden brown and caramelized, about 15-20 minutes. This step is crucial for the korma's flavor and color.
- 5Step 5
Add Whole Spices and Remaining Ground Spices: Add the green cardamom, black cardamom, cloves, cinnamon stick, and bay leaves to the pot with the onions. Sauté for 1 minute until fragrant. Then, add the remaining 1 teaspoon red chili powder, 1 tablespoon coriander powder, and 1 teaspoon cumin powder. Stir for 30 seconds, being careful not to burn the spices.
- 6Step 6
Incorporate Fig-Almond Paste and Braise: Return the browned lamb shanks to the pot. Add the fig-almond paste and stir well. Pour in 3 cups of hot water or stock, ensuring the lamb is mostly submerged. Bring to a gentle simmer.
- 7Step 7
Slow Cook: Reduce the heat to low, cover the pot tightly, and let it simmer for 2.5 to 3 hours, or until the lamb is exceptionally tender and falls off the bone. Stir occasionally to prevent sticking.
- 8Step 8
Finish the Korma: Once the lamb is tender, stir in the garam masala, remaining 1 teaspoon salt (adjust to taste), heavy cream, saffron steeped in milk, and rose water. Simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- 9Step 9
Serve: Garnish generously with fresh chopped cilantro. Serve hot with Basmati rice, naan, or paratha.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.