Masala Lamb Shanks

Serves 4


  • lamb shanks 4
  • ground turmeric 1 tbsp
  • root ginger 3cm piece, grated
  • garlic 3 cloves, crushed
  • sunflower oil
  • bay leaf 1
  • cinnamon stick 1
  • cloves 5
  • cardamom pods 6, bashed
  • onions 2, sliced
  • chopped tomatoes 400g tin
  • ground cumin 2 tsp
  • ground coriander 3 tsp
  • green chillies 2, halved
  • coriander a large handful

Curry paste

  • desiccated coconut 50g
  • coriander seeds 3 tbsp
  • poppy seeds 5 tbsp
  • fennel seeds 2 tbsp
  • black pepper 1 tbsp
  • red chillies 5


Put the lamb in a large pan with the turmeric, ginger, garlic and some salt. Add enough water to cover and simmer gently for 11/2 hours or until tender.
Meanwhile, grind the curry paste ingredients together in a spice grinder or pestle and mortar.

Heat 2 tbsp oil in a deep frying pan and add the bay leaf, cinnamon, cloves and cardamom. Fry until aromatic.

Add the onion and fry until it starts to soften. Add the tomato and cook for 5 minutes, then add the cumin, coriander and green chillies and cook for 3 minutes.

Add the curry paste. Cook for 2 minutes then add the lamb shanks, some salt and enough of the cooking water to come halfway up the shanks. Cook for 20 minutes.

Turn the shanks over several times, adding more water if the sauce gets too thick. Sprinkle with coriander.

Posted by c55 in : meat, No Comments on Masala Lamb Shanks


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