Lamb Shank Curry

07/09/2019

“Rick Steins First Class Railway Mutton Curry”
Lamb Shank 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

Directions

  1. Mix together the marinade ingredients. Coat the meat well, marinate in the fridge for several hours, preferably overnight.
  2. 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.
  3. 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.
  4. Add the onions - fry for 10 minutes until the onions start to brown.
  5. Add the coriander, chilli powder, Garam Masala, turmeric, garlic & ginger - fry for 1 minute.
  6. Add the marinated meat and any juices fry for about 10 minutes to brown the meat.
  7. Add the cashew nut & tomato paste, bay leaves and salt. Mix well.
  8. 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.
  9. Add the coconut milk, stir well - leave for 5 minutes before serving.

 

Note  

    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

Serves 6

Technique Use

  • General Cooking

Equipment Used