Easy Lamb Shank Curry
Today, we’re excited to share a recipe that blends rich flavors with simplicity: Easy Lamb Shank Curry from Indian cuisine. This dish is perfect as the centerpiece for special occasions or for a cozy evening at home.
Equipment
- 1 Dutch oven
Ingredients
- 2 lamb shanks
- 1 large onion diced
- 1 potato cubed
- 3 tablespoon minced garlic
- 1 jalapeno pepper sliced
- 4 tablespoon ghee or substitute with unsalted butter
- 1/2 cup yogurt
- 3-4 bay leaves
- 1 tablespoon red chili powder
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon cumin seeds
- 1 tablespoon whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric powder
Instructions
- Gather All Ingredients: Ensure you have all the ingredients ready.
- Prepare the Ingredients: Start by dicing the onion, cubing the potato, and mincing the garlic. Slice the jalapeno pepper and set everything aside.
- Prepare the Lamb: French the lamb shanks. Rinse the lamb shanks under cold water and pat them dry. Use a sharp knife to make a cut all the way around the shank, about 1-2 inches from the end of the bone. Trim away the meat, fat, and sinew from the end of the shank up to the cut, exposing the bone. Scrape any remaining bits off the exposed bone to clean it.
- Sear the Lamb Shanks: In a large Dutch oven or pot, heat the ghee (or unsalted butter) over medium-high heat. Add the lamb shanks and sear them on all sides until browned. Season with salt and pepper to taste. This helps to lock in the flavors and juices. Remove the lamb shanks and set them aside.
- Sauté the Aromatics: In the same pot, add one tablespoon of ghee. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add Spices: Add all the seven spices, including cumin seeds, whole cloves, coriander seeds, red chili powder, curry powder, turmeric powder, and garam masala to the pot. Toast the spices for a few minutes to release their aromatic oils until the veggies become caramelized.
- Combine All Ingredients: Add the cubed potato and stir-fry for a minute. Return the lamb shanks to the pot and add the sliced jalapeno.
- Add Water: Add water to cover the lamb shanks and add bay leaves.
- Simmer to Perfection: Bring to a boil, then reduce the heat to low, cover the pot, and let the curry simmer for about 1.5 to 2 hours. The lamb should become tender and the flavors will meld beautifully together. Stir occasionally to prevent sticking and ensure even cooking.
- Continue to Cook: Uncover the pot, add yogurt and cilantro, and simmer uncovered for an additional 20 minutes.
- Serve and Enjoy: Once the lamb shanks are cooked through and tender, your Easy Lamb Shank Curry is ready to serve. This dish pairs wonderfully with steamed basmati rice or warm naan bread. Garnish with fresh cilantro if desired.
Video
Notes
- Brown the Lamb: Searing the lamb shanks before simmering adds depth to the flavor. Make sure to brown them well on all sides.
- Rest Before Serving: Let the curry sit for a few minutes after cooking. This allows the flavors to develop further and the sauce to thicken slightly.
- Pairing Suggestions: Serve with warm naan bread or fluffy basmati rice to soak up the flavorful sauce. Complement with raita or a fresh cucumber salad for a balanced meal.
- Leftovers: This curry tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Nutrition
Calories: 500kcal