adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb shank curry
Lamb shank curry
0 Likes
Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Lamb shanks bursting with bold Indian spices for incredible flavor.
Ingredients:
  • 18.20 gm peanut oil
  • 4 large (about 2kg) lamb shanks, French trimmed
  • 2 brown onions, halved, thickly sliced
  • 125ml (1/2 cup) curry paste, thawed
  • 2 x 400g cans diced tomatoes
  • 750ml (3 cups) beef stock
  • 62.50 ml fresh curry leaves
  • 1 x 200g ctn natural yoghurt
  • 250.00 ml coarsely chopped fresh coriander
  • Naan bread, to serve
Instructions:
  • Preheat oven to 160°C. Heat half of the oil in a large flameproof casserole dish over high heat. Sear 2 lamb shanks by cooking and turning for 5 minutes until browned. Transfer to a heatproof bowl and repeat with remaining shanks.
  • - Heat the rest of the oil in the dish over medium heat. Sauté the onion until soft, about 5 minutes. Stir in the curry paste and cook until aromatic, about 1 minute. Add the lamb shanks back into the dish along with the tomato, stock, and curry leaves. Bring to a boil, then transfer to the oven and bake covered, turning occasionally, until the lamb is tender, about 2 hours. Allow it to cool for 5 minutes, then season with salt and pepper.
  • In a bowl, mix yoghurt with 1 tablespoon of lamb mixture until combined. Gradually add more lamb mixture, 1 tablespoon at a time, stirring after each addition, until yoghurt is warm. Combine yoghurt mixture with the lamb mixture, then stir in the coriander.
  • Portion the delicious lamb shank curry into individual bowls and serve promptly with warm and fluffy naan bread.

Similar Recipes