Lamb Shank Curry
Lamb shanks slow-simmered until the meat melts off the bone in a rich, velvety curry sauce. Deeply comforting and perfect for scooping up with warm naan.
Equipment
- 1 | Heavy pot or Dutch oven |
- 1 | Tongs | for turning shanks
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 4 | | lamb shanks |
- 2 | large | onions | sliced
- 6 | | garlic cloves | minced
- 2 | tbsp | fresh ginger | grated
- 2 | cups | tomato puree |
- 1 | cup | plain yogurt |
- 2 | tbsp | oil or ghee |
Instructions
- Pat lamb shanks dry and season with salt.
- Brown the shanks in oil or ghee on all sides, then remove.
- Cook sliced onions until golden, then add garlic and ginger.
- Stir in the spices and toast briefly.
- Add tomato puree and yogurt; simmer until slightly thickened.
- Return shanks to the pot and add water or stock.
Notes
Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
Reheat gently on the stovetop with a splash of water if needed.
For a thicker sauce, simmer uncovered at the end.
Lamb shoulder can substitute for shanks if necessary.
Reheat gently on the stovetop with a splash of water if needed.
For a thicker sauce, simmer uncovered at the end.
Lamb shoulder can substitute for shanks if necessary.