Curried Lamb Shanks
Over a year ago
4,575 views
Ingredients
- 2 Tsp Tumeric Powder
- 2 Tsp Ground Cumin
- 1 Inch Fresh Ginger
- 5-10 Fresh Green Chillies
- 2 Tsp Coriander Root
- 3-4 Bay Leaves
- 5-6 Vine Tomatoes (chopped)
- 1 Can/carton Tomato Pulp
- 1 Chicken Stock In 200ml Water
- 2 Tbsp Olive Oil
- 4 Cloves Garlic
- 6 Lamb Shanks
- 2 Tsp Cumin Seeds
- 2 Tsp Ground Cumin
- 2 Tsp Fresh Nutmeg
- 8 Green Cardamom Pods (bruised)
- 2 Cinnamon Sticks
- 6 Cloves
- 2 Med Onion Finely Chopped
- 1 Tbsp Ghee
- 2 Tsp Garam Masala
Accompaniment
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Description
Lamb/goat curry for a special occasion (in this case an anniversary dinner)
Method
-
1
Soften the onions in the ghee (slowly over a low heat).
While the onions are softening seal the meat. If using a large joint like a shoulder, puncture it all over with a knife so it takes on the spices.
Add the ginger and garlic to the onions when soft for about 5 mins.
Turn the heat up high and fry the spices until fragrant.
Turn the heat back down, add the meat and all the other ingredients and cook in the oven at about 150-160 for about 3 hours (turning every 30-45 mins).
If the gravy is too liquid cook the last hour or so with the lid off.
Chef's Tips
The shanks are for a special occasion but this would work with any meat on the bone. My favourite is goat but for that I get the butcher to cut it up really chunky and pressure cook it for 18-20 mins before going in the oven. The goat flavour in this sauce is crazy!
If you can't get green chillies then 4-5 scotch bonnets should do the trick!
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