Lamb Shank Curry
Indulge in the rich, aromatic flavors of this slow-cooked Lamb Shank Curry, a show-stopping dish that combines tender, fall-off-the-bone lamb with a fragrant blend of warm spices. Perfectly browned lamb shanks are simmered in a luscious sauce made with coconut milk, diced tomatoes, and an enticing medley of cumin, coriander, turmeric, cinnamon, and cardamom, creating a deeply flavorful curry that’s both hearty and comforting. This recipe is enhanced with fresh ginger, garlic, and optional chilies for a customizable heat level, making it a crowd-pleaser for any occasion. Serve it with fluffy basmati rice or warm naan bread to soak up every drop of the spiced, creamy sauce, and finish with a sprinkle of fresh cilantro for a vibrant garnish. Whether you're cooking for the family or hosting a special dinner, this lamb curry is a true masterpiece that is worth every minute of its slow-cooking process.
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 2 cups water or lamb stock
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper (optional)
- 6 cardamom pods, lightly crushed
- 2 bay leaves
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 fresh green chilies (optional)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb shanks with salt and black pepper, then brown them in batches on all sides. Remove the shanks and set them aside.
In the same pot, reduce the heat to medium and add the chopped onions. Cook until softened and golden brown, about 10 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, ground cinnamon, and cayenne pepper (if using). Stir for 1-2 minutes to toast the spices.
Mix in the canned diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
Pour in the coconut milk and water (or lamb stock), then return the browned lamb shanks to the pot.
Add the cardamom pods, bay leaves, and fresh green chilies (if using). Cover the pot and bring the curry to a gentle simmer.
Reduce the heat to low and let the curry simmer for approximately 2.5 to 3 hours, turning the lamb shanks occasionally. The meat should be tender and falling off the bone.
Taste the curry and adjust the seasoning with additional salt if needed.
Remove the bay leaves and cardamom pods before serving.
Garnish the curry with chopped fresh cilantro and serve with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 50.8 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3878 mg | 83% | |
*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.
