Indian Style Curried Lamb Shanks
Indulge in the rich and aromatic flavors of Indian Style Curried Lamb Shanks, a show-stopping dish that combines tender, fall-off-the-bone lamb with a deeply spiced curry sauce. Perfectly seasoned with a fragrant blend of garam masala, turmeric, cinnamon, and cardamom, this slow-cooked comfort meal is enhanced by a luscious base of onions, garlic, ginger, and tomatoes, with a touch of yogurt for creaminess. The long simmering time allows the spices to meld beautifully, creating a robust, savory sauce that pairs perfectly with steamed basmati rice or warm naan. Garnished with fresh cilantro for a bright finish, this dish is an authentic celebration of Indian cuisine that’s sure to leave a lasting impression. Perfect for a cozy dinner or an elegant gathering, it’s a must-try for anyone who loves bold, hearty flavors!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 large onion (finely chopped)
- 6 pieces garlic cloves (minced)
- 2 tablespoons ginger (grated)
- 400 grams canned crushed tomatoes
- 1 cup plain yogurt
- 2 cups water or chicken stock
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 piece cinnamon stick
- 4 pieces cardamom pods
- 4 pieces cloves
- 0.25 cup fresh cilantro (chopped for garnish)
- 4 pieces lemon wedges (optional for serving)
Instructions
Season the lamb shanks generously with salt and ground black pepper on all sides.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb shanks in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the chopped onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute to toast the spices.
Add the crushed tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Lower the heat and stir in the yogurt, making sure it does not curdle. Cook for 2-3 minutes.
Return the lamb shanks to the pot, nestling them into the sauce.
Pour in the water or chicken stock, ensuring the lamb shanks are mostly submerged. Add the cinnamon stick, cardamom pods, and cloves to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 2-2.5 hours, or until the lamb is tender and falling off the bone.
Stir occasionally, making sure the sauce does not stick to the bottom of the pot.
Once cooked, remove the cinnamon stick, cardamom pods, and cloves from the sauce.
Taste the curry and adjust the seasoning with more salt or spices if needed.
Garnish with fresh chopped cilantro and serve hot with steamed rice or naan. Add lemon wedges on the side if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 49.0 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 983 mg | 76% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4716 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
