FREE SHIPPING AT AN ORDER VALUE OF 75 €

Indian Curry Braised Lamb Shanks

Slow cooking turns this tough cut of lamb into most tender meat bites. Oh yes, and the best part of this recipe is homemade curry sauce in which lamb is cooking for hours

Ingredients

Ingredients
Servings:
g
Cooked Rice
tbsp
Butter
Lamb Shank
g
Chopped Tomatoes
can
ml
Vegetable Broth
tsp
Kosher Salt
Cinnamon Stick
Cardamom Pods
Yellow Onion
Fresh Herbs (Dill, Mint, Parsley)
Curry paste
tbsp
Coriander Seeds
tbsp
Cumin Seeds
tbsp
Fennel Seeds
tsp
Turmeric
tsp
Sweet Smoked Paprika Powder
Garlic Clove
g
Fresh Ginger
Shallot
chopped

Instructions

Preparing In The Kitchen
  1. Preheat oven to 200°C . To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger and eschalot, and process until finely ground. Set aside.
  2. Heat butter in a dutch oven. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove from the dutch oven and set aside. Add the curry paste to the pot and cook for 2 minutes (do not burn). Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Add the shanks, cover with a lid and cook for 2.5-3 hours, turning halfway.
  3. Once tender and done, serve with cooked rice and fresh herbs together with warm naan bread.

Preparing In The Kitchen
  1. Preheat oven to 200°C . To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger and eschalot, and process until finely ground. Set aside.
  2. Heat butter in a dutch oven. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove from the dutch oven and set aside. Add the curry paste to the pot and cook for 2 minutes (do not burn). Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Add the shanks, cover with a lid and cook for 2.5-3 hours, turning halfway.
  3. Once tender and done, serve with cooked rice and fresh herbs together with warm naan bread.

You May also love

One Skillet Greek Orzo Chicken

White Pulled Chicken Chili

Artichoke Spinach Croissant Bake

WE believe in

Real food
Real people
Real Life

Change your language on the web

Search

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.