Lamb Shank Curry
“Rick Steins First Class Railway Mutton Curry”
Lamb Shank Curry
For The Marinade
- 4 - 6 Lamb Shanks
- 20 g (approx 5 cloves) Garlic, crushed or fine grated
- 20 g Ginger, fine grated
- 4 tbspn thick Greek Style Yogurt
- 1 tspn Turmeric
For The Curry
- 100 g cashew nuts
- 300 - 400 g tomatoes
- 100 g tomato paste
- 100 ml vegetable oil
- 2 x 5 cm piece of cinnamon
- 5 cloves
- 4 black cardamoms
- 4 star anise
- 1/2 tspn mace
- 1 - 2 large onion, medium chopped
- 1 tbspn coriander
- 2 tspn Kashmiri chilli powder - see note
- 2 tspn Garam Masala
- 1 tspn turmeric
- 20 g (approx 5 cloves) garlic, crushed or fine grated
- 20 g ginger, fine grated
- 2 - 3 bay leaves
- 1 tspn salt
- 100 ml coconut milk
- Mix together the marinade ingredients. Coat the meat well, marinate in the fridge for several hours, preferably overnight.
- In a medium pot cashew nuts, tomatoes & enough water to just cover. Bring to boil and simmer for 5 minutes. Add the tomato paste and blend in food processor to a smooth paste.
- Heat the vegetable oil in a pan over a medium heat. Add all the cinnamon, cloves, cardamoms, star anise & mace - fry for 1 minute or so.
- Add the onions - fry for 10 minutes until the onions start to brown.
- Add the coriander, chilli powder, Garam Masala, turmeric, garlic & ginger - fry for 1 minute.
- Add the marinated meat and any juices fry for about 10 minutes to brown the meat.
- Add the cashew nut & tomato paste, bay leaves and salt. Mix well.
- Bring to the boil - cover & put in over at 150 degree for 3 hours. Stir from time to time and add a little more water if necessary. The sauce should be thick and the lamb should be falling apart tender. Remove the whole spices if you want.
- Add the coconut milk, stir well - leave for 5 minutes before serving.
Works great with boneless lamb shoulder, (approx 1 kg, large diced) or lamb shoulder chops (approx 1.25 kg)
Adjust chilli to heat - note the coconut milk to finish does soften the heat