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.
Method
- Season the lamb shanks generously with salt. Brown all over in oil in a heavy-bottomed pot over high heat. Remove and set aside.
- 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.
- Add the garlic and ginger, cook for 2 minutes. Add all the ground spices and stir for 1 minute.
- Add the tomatoes and cook down for 5 minutes until the oil separates from the masala.
- Return the lamb shanks to the pot. Add the stock — it should come about halfway up the shanks. Bring to a simmer.
- 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.
- 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.