Mains

Lamb Shank Curry

Slow-braised lamb shanks in a deeply spiced South Asian-style gravy. The meat falls off the bone and the sauce is rich enough to eat with a spoon.

Slow-braised lamb shanks in a deeply spiced South Asian-style gravy. The meat falls off the bone and the sauce is rich enough to eat with a spoon.

Method

  1. Season the lamb shanks generously with salt. Brown all over in oil in a heavy-bottomed pot over high heat. Remove and set aside.
  2. In the same pot, fry the cumin seeds for 30 seconds, then add the onions. Cook on medium heat for 15–20 minutes until deeply golden.
  3. Add the garlic and ginger, cook for 2 minutes. Add all the ground spices and stir for 1 minute.
  4. Add the tomatoes and cook down for 5 minutes until the oil separates from the masala.
  5. Return the lamb shanks to the pot. Add the stock — it should come about halfway up the shanks. Bring to a simmer.
  6. Cover and cook on the lowest heat for 2–2.5 hours, turning the shanks halfway, until the meat is completely tender and falling off the bone.
  7. Uncover and reduce the gravy for 10 minutes if it needs thickening. Finish with garam masala, fresh coriander and green chilli.

Ingredients

  • 2 lamb shanks
  • 2 onions, finely diced
  • 4 cloves garlic, minced
  • 2cm piece ginger, grated
  • 400g tin chopped tomatoes
  • 200ml lamb or chicken stock
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 tsp coriander, ground
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp kashmiri chilli powder
  • Salt to taste
  • Fresh coriander and sliced green chilli to finish

Hints & Tips

  • The long, slow cook is non-negotiable — lamb shanks need time to become truly tender.
  • This is even better the next day once the flavours have developed.
  • Serve with rice or naan and a cooling raita.