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Lamb Shank Curry

Bursting with flavour and an amazing aroma this curry will brighten up your day to no end
Course Dinner
Cuisine Indian
Keyword Lamb Curry
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 2 people
Calories 763kcal

Ingredients

Curry

  • 2 lamb shanks
  • 1 can chopped tomatoes 400g
  • 1 coconut cream
  • 200 ml chicken stock
  • 1 red onion sliced
  • 1 tbsp olive oil
  • salt
  • pepper
  • 1 can can chickpeas
  • 2 ears corn or 1/2 cup frozen corn
  • coriander garnish
  • spring onions garnish

Curry Paste

  • 1/2 tsp chili powder
  • 4 garlic cloves crushed
  • 1 tsp garam masala
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp mustard seeds
  • 1 tsp cardamom
  • 1 tbsp tomato paste
  • 3 tsp ginger grated
  • salt
  • pepper
  • 25 ml olive oil
  • 1 red onion diced

Instructions

Curry Paste

  • Place all the ingredients in a food processor and blending to a paste consistency.

Curry

  • Oil & season the lamb shanks and sear on a high heat in pot/pan until golden brown - approx 5 mins.
  • Remove shanks, reduce heat to medium and add onions to pan. Cook until golden brown. 3 - 5 mins.
  • Add curry paste and cook for a couple of mins.
  • Add coconut milk, chopped tomatoes & stock and bring to a simmer. Add in shanks.
  • Cover with a lid and cook for 3hrs in oven @ 160c until lamb shanks are falling off the bone.
  • Stir in chickpeas & corn and cook for a further 3-5 mins.
  • Sprinkle with coriander & spring onions and serve with some naan bread / rice.

Notes

 

Essential Tools

  • measuring spoons/jug
  • chopping board
  • knife
  • dutch oven or large pot
  • small food processor
  • wooden spoon

Tips/Tricks

  • feel free to use different veg in the curry if you like - things like broccoli or cauliflower will work well too
  • once cooked, the curry may require some of the oil to be removed. Do so by using a spoon once the curry has been removed from the oven before you add the vegetables
  • this dish can be made in advance and reheated. If doing so then don't add the vegetables in until reheating. Reheat curry in oven @ 160c for approx 30 mins
  • substitute chicken thighs for an easy chicken curry. If doing so allow the curry sauce to cook on low-medium heat for an hour to let the flavours marry and then add chopped chicken thighs and cook for 15-20 mins on low-medium heat

Nutrition

Calories: 763kcal | Carbohydrates: 61g | Protein: 57g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 130mg | Sodium: 1297mg | Potassium: 1634mg | Fiber: 16g | Sugar: 12g | Vitamin A: 620IU | Vitamin C: 31.4mg | Calcium: 227mg | Iron: 11.7mg