Lamb Shanks Curry Recipe

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Lamb Shanks Curry
  • Chef: Japvir Vohra
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Host a party and entertain a crowd with this lovely lamb curry with tender meat, spices, tangy tomato puree and soothing curd.

Ingredients of Lamb Shanks Curry

  • 4 Tbsp of vegetable oil
  • 1 stick of cinnamon
  • 4 pieces green cardamom
  • 6 pieces cloves
  • 5 small onions, peeled and finely sliced
  • 4 lamb shanks
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp cumin seeds, crushed
  • 1 Tbsp coriander seeds, crushed
  • 4 Tbsp of plain curd
  • 60 gm tomato puree
  • 1/2 Tbsp of garam masala, powder
  • Handful of coriander, leaves
  • Salt to taste

How to Make Lamb Shanks Curry

  • 1.Heat oil and add the cinnamon, cardamom and cloves and sauté until the spices become fragrant.
  • 2.Add the sliced onions and cook over a medium heat, until they are golden brown.
  • 3.Add the lamb shanks and on a high heat brown the meat on all sides. Remove the meat and set to one side.
  • 4.Stir fry the ginger garlic paste well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt.
  • 5.Add the tomato puree and stir leave to simmer for 20 minutes to create a thick masala paste. Once the onions have amalgamated into the sauce, stir in the yoghurt, a little at a time, until combined.
  • 6.Put the shanks back into the pan and coat with the masala. Reduce the heat and leave this to cook for about 30 minutes.
  • 7.Add enough hot water to cover the meat on the shanks and bring to a boil. Reduce to a simmer and cover with a lid.
  • 8.Leave the meat to cook until the lamb is soft, approximately 1 hour. Remove the pan from the heat and let the lamb shanks to cool in the sauce then remove the shanks and strain the sauce into a second pan.
  • 9.Heat the strained sauce for a about 10 minutes until it has reduced and thickened a little. Check the seasoning and adjust if required.
  • 10.Put the cooked lamb shanks back into the sauce and simmer together for about 10 minutes to heat through.
  • 11.Sprinkle with garam masala and some chopped coriander leaves.