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Lamb shank and chickpea curry recipe
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Renowned chef shares recipe for flavorful lamb shank curry.
Ingredients:
  • 40.00 ml ghee (see notes)
  • 4 lamb shanks
  • 2 brown onions, finely chopped
  • 6 garlic cloves, crushed
  • 20g fresh ginger, finely grated
  • 1 red large red chilli chopped
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1 tsp ground turmeric
  • 20.00 ml garam masala
  • 28.60 gm honey
  • 400g can crushed tomatoes
  • 1 litre plant based vegetable liquid stock
  • 400g can chickpeas, drained, rinsed
  • 200g plain Greek-style yoghurt
  • 1/2 bunch fresh coriander leaves, torn
  • Steamed white rice, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Heat ghee in a casserole dish until melted. Season shanks with salt and pepper, then sear until browned. Transfer shanks to a plate.
  • Lower the heat to medium-low and toss in the onion, garlic, ginger, and chili. Give a generous sprinkle of salt and pepper, then sauté for 2 minutes until the onion begins to soften. Introduce the spices and continue to stir for another 2 minutes until aromatic. Finally, mix in the honey, tomatoes, and stock.
  • Place the shanks back into the dish, cover it, and transfer to the oven. Allow the dish to cook for approximately 3 hours or until the shanks are tender.
  • Gently move the shanks to a serving dish. Adjust sauce seasoning with salt, if desired. Incorporate chickpeas and heat for 1 minute. Mix in 1 to 2 tablespoons of yogurt. Pour sauce over shanks. Top with the rest of the yogurt and garnish with coriander. Enjoy with rice.

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