Recipe Lamb Shank Curry

Step by step photos grind the whole spice and then mix in the paprika chilli powder and ground ginger fry the onions for about 7 minutes or until soft translucent and beginning to turn a golden brown heat the butter or ghee and brown your lamb shanks for a couple of minutes then pour in the fried onions and spice blend

Instructions preheat oven to 180 c 350 f 160 c fan mix curry paste coconut milk and stock in a 22 x 33cm 9 x 13 baking dish preferably glass or ceramic note 5 add onion potato star anise cinnamon and lamb turn shanks to coat in sauce then cover with foil bake in oven for 2 hours

Pour the sauce over the lamb shanks and cook for 5 hours on low in the slow cooker or for 2½ hours at 170 c or 340 f in the oven carefully remove the lamb shanks then pick out the cinnamon stick before blending the sauce until smooth then pass through a fine mesh sieve place the lamb shanks back in the saucepan or slow cooker and pour

Make the curry base lower the heat to medium low and add the curry powder to the ghee or oil cook gently for a minute or two add onions and garlic and cook 5 minutes return the lamb to the pan and add the coriander black pepper cumin rosemary thyme sliced lemon apples raisins chicken stock and salt

Place the dish back onto a low heat and add the thai curry paste cook for a couple of minutes then add 1 tin of coconut cream bring to a simmer using a whisk to stir in the paste once simmering add the 2nd tin of coconut cream and kaffir lime leaves stir through then add the shanks to the sauce

1 cup coconut milk ½ cup lamb juice from slow braised lamb shanks meat from slow braised lamb shanks 2 teaspoons garam masala or curry powder salt and freshly ground black pepper ½ cup chopped raw cashews 2 cups cooked basmati rice fresh chopped cilantro for garnish add to your grocery list

Add curry paste and sauté stirring for 2 minutes or until aromatic add tomato paste and cook stirring for another 2 minutes pour in chicken stock stir to combine bring to a boil simmer for 4 minutes pour this sauce into the slow cooker add onions and chopped coriander cilantro leaves cover with lid

Instructions preheat oven to 150c place a large oven safe pot on the stove over low heat and lightly toast the peanuts then remove and set aside ¼ cup unsalted peanuts add the olive oil to the pan then brown the lamb shanks over medium high heat once well browned remove to a plate 1 tablespoon olive oil

Tip the yogurt cumin turmeric 1 tsp sea salt and the lamb shanks into a large mixing bowl then mix to coat the lamb cover and pop in the fridge for a couple of hrs or overnight if you have time step 2 heat the oven to 160c 140c fan gas 4 heat the oil in a large flameproof casserole dish over a medium heat add the shanks and brown all

Add the massaman curry paste stirring until well combined and fragrant add the remaining coconut milk the star anise and cinnamon stick pour in the beef stock and return the lamb to the pan along with any juices which have collected on the plate bring everything up to the edge of a boil and turn down to very low cover and cook for 1½ hours

Directions firstly take a large pan and heat the vegetable oil next place the lamb shanks in a single layer you must not put the lamb shanks on top of one another because the heat must be equally distributed to all the lamb shanks cook the lamb shanks over medium to high heat until they turn brown

Homemade indian curry from scratch with lamb shoulder then add the ground spices and chopped tomatoes saute for 2 to 3 minutes until fragrant next add the yogurt combine it then add 1 2 cup of water season with salt black pepper and lemon juice bring to a boil on medium high heat

Heat the oil in a large pan 2 tbsp vegetable oil toss the chopped lamb in the cornflour salt and pepper 1 kg 2 2 lbs casserole lamb 1 5 tbsp cornflour pinch of salt and pepper fry the meat in the oil for about 5 mins on medium to high heat you can do this in batches but i m a bit too lazy for that

Add the cardamom pod sachet and cinnamon sticks then stir bring to a simmer cover with a lid then transfer to the oven slow cook 2 hours cook for 1 1 2 hours at 180 c 350 f 160 c fan forced stir in the pureed cashews put the lid back on then return to the oven for another 30 minutes

Directions season the lamb on all sides with salt and pepper in a dutch oven on medium high heat add the olive oil when the oil begins to swirl add the shanks and sear until golden on all

Lamb shank massaman curry is a dish that brings together the best of thai flavours with the comforting rich texture of slow cooked lamb whether you re preparing it for a cosy family dinner or an elegant dinner party this recipe is sure to impress with its tender flavourful meat and luxurious curry sauce

Place lamb shanks in casserole and surround with the potatoes some of the fried onion and peanuts heat the massaman sauce in a pan and add the coconut milk and bring to a simmer pour onto the lamb and potatoes top up with water if needed until the meat and potatoes are covered cover and cook for around 3 hours at 150c

Method 1 preheat oven to 180 c 160 c fan forced 2 heat half the oil in large flameproof dish cook lamb in batches until browned 3 heat remaining oil in same dish cook brown onion and curry paste stirring 2 minutes add coconut milk tamarind and stock bring to the boil remove from heat add lamb cook in oven covered 2 hours

Remove to a plate heat the remaining oil in the same pan and add the onions cook stirring until soft stir in the garlic and ginger cook for 1 minute then add the cardamom and curry paste cook stirring for another minute add the tomatoes coconut milk and stock stirring to combine return the shanks to the saucepan bring to a simmer then

Mix the yogurt ground almonds and paprika in a large bowl add the lamb shanks and stir to coat cover with cling film then marinate in the fridge for 2 hours or overnight preheat the oven to 160 c fan140 c gas 3 heat 2 tbsp oil in a large flameproof casserole season the marinated lamb shanks then brown all over in batches over a

Remove the shanks to a plate and reserve the cooking liquid heat the remaining 2 tbsp coconut oil in a large heavy based saucepan over a medium heat once hot add the cumin fennel cardamom cinnamon and cloves after 30 seconds add the onion and a pinch of salt and fry for 6 8 minutes or until golden brown and soft

Heat the ghee in a large casserole and fry the onions with a pinch of salt over a medium high heat for 10 15 minutes or until softened and beginning to caramelise tip in the garlic and ginger pastes shanks nihari masala ground turmeric and a big pinch of salt fry for a few minutes tossing everything to coat then pour in 1 5 litres of water

Add the curry powder ground cumin ground coriander turmeric cayenne pepper and tomato paste to the skillet stir well to combine and cook for another 2 minutes to toast the spices 4