Lamb Shank and Potato Curry
Indulge in the rich, aromatic flavors of this Lamb Shank and Potato Curry, a hearty dish perfect for cozy nights or special gatherings. Tender, fall-off-the-bone lamb shanks are slow-simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, creating a robust and deeply spiced curry that’s complemented by chunks of creamy Yukon Gold potatoes. This slow-cooked masterpiece combines the boldness of seared lamb with the tangy sweetness of tomatoes and the comforting warmth of classic curry spices. Garnished with fresh cilantro and optionally topped with a dollop of creamy yogurt, this dish pairs beautifully with steamed rice or naan for an authentic and satisfying meal bursting with flavor. Perfect for fans of comforting lamb recipes, hearty curries, and one-pot meals!
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Recipe Information
Ingredients
- 4 lamb shanks
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 2 large onions, finely chopped
- 6 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp chili powder
- 0.5 tsp ground cinnamon
- 2 tbsp tomato puree
- 400 grams canned diced tomatoes
- 2 cups beef or lamb stock
- 4 medium yukon gold potatoes, peeled and chopped
- 2 tbsp fresh cilantro, chopped
- 0.25 cup plain yogurt (optional, for garnish)
Instructions
Season the lamb shanks with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear them on all sides until browned. Remove and set aside.
Add the remaining 1 tablespoon of oil to the pot. Stir in the onions and cook until softened and golden brown, about 8-10 minutes.
Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, chili powder, and cinnamon. Cook the spices for 1 minute, stirring constantly to bloom the flavors.
Add the tomato puree and canned diced tomatoes. Stir to combine and let cook for 2 minutes.
Pour in the stock and bring the mixture to a simmer. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid, reduce the heat to low, and let the curry simmer for 90 minutes, stirring occasionally.
Add the chopped potatoes to the pot. Cover again and continue simmering for an additional 45-60 minutes, or until the lamb shanks are tender and falling off the bone, and the potatoes are cooked through.
Taste the curry and adjust seasoning with the remaining 1 teaspoon of salt, if needed.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbread. Optionally, add a dollop of plain yogurt for extra creaminess.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 6448 mg | 280% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 34.2 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6023 mg | 128% | |
*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.
