Lamb Shank Curry


Serves: 2


There was a time, not so long ago, when lamb shanks were considered a waste piece of meat and could be bought for next to nothing from you local butcher. Oh how times have changed. Lamb shanks are wonderful things; perfectly portioned for an individual serving, good fat content and, if cooked properly, packed with juicy, tender meat. In other words they’re perfect for curries.


  • 3 tbsp. Vegetable oil
  • 2 Lamb Shanks
  • 1 Onion, finely sliced
  • 1 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1 tsp. Chilli powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 pieces of Cassia bark
  • 1 Star Anise
  • 1 Clove
  • 4 Cardamom pods
  • 1 tsp. Garam Masala
  • 1 Can of chopped tomatoes
  • 4 tbsp. Natural Yoghurt
  • 1 Block of creamed coconut
  • 1 small bunch of coriander
  • Boiling water


Warm the oil in a large pan over a low to medium heat and add the cassia bark, fennel, star anise, clove and cardamom pods for a few minutes until they start to release their aroma, then add the ground spices, apart from the garam masala. Now add the sliced onion and fry until starting to brown slightly, then add the garlic and ginger paste. Now turn the heat up and add the lamb shanks to brown. Chop the stalks from the coriander and added them to the pot, then add the yoghurt and stir well before adding the chopped tomatoes. Now add enough boiling water to just cover the shanks, turn the heat down, pop a lid on and leave to simmer until the meat is cooked. This should take between two to three hours depending on the shanks. Keep checking the meat as it needs to be cooked and tender, but you don’t want it to fall apart.

Once the lamb is tender but not quite falling off the bone, remove them to a warm dish, cover with foil and pop them in a warm oven. Now strain the cooking liquor in to a clean pan and turn the heat up. Add the creamed coconut block and stir until it has completely melted in to the sauce, then add the garam masala. Allow the sauce to boil until it reduces to around a quarter of it’s current volume, this usually takes around ten to fifteen minutes, by which time it should be glossy and thick, add the salt to taste.

Plate up the lamb shanks alongside some pilau rice and using a ladle, pour of the thickened curry sauce. Garnish with a little chopped coriander and you’re done.

Lamb shank curry

Lamb shank curry

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