/getattachment/e90e4695-ad63-4a5d-bbfe-9dbed95cc0ab/Lamb-Shank-Curry-with-Mustard-Potatoes.aspx

Lamb Shank Curry with Mustard Potatoes Recipe

A rich and fragrant, slow cooked curry served with mustard seed flavoured potatoes and raita.

Difficulty

Prep Time

10 minutes

Cooking Time

3-4 hours

Serves

4
Print Recipe

Recipe Ingredients

  • ½ cup canola oil
  • 4 lamb shanks
  • 4 tbsp flour (seasoned with salt and pepper)
  • 2 onions, chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp grated ginger
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods, crushed
  • 70g tomato paste
  • 2 x 410g tins chopped tomatoes
  • 1 tbsp sugar
  • beef stock, enough to cover
  • 1 cup frozen peas

To serve

  • Raita
  • poppadoms

For the potatoes

  • 600g baby potatoes, parboiled and halved
  • 2 tbsp canola oil
  • 2 tsp black mustard seeds
  • 1 shallot, finely sliced
  • 1 tbsp butter
  • 1 tsp garam masala
  • 2 curry leaves
  • For the raita:
  • 1 cup thick yoghurt
  • 1 tsp ground cumin
  • quarter cucumber, sliced
  • squeeze of lemon
  • seasoning

Recipe Method

  1. Pre-heat oven to 160°C.
  2. Heat ¼ cup oil in a large oven-proof pot, over a medium heat.
  3. Dust the lamb shanks in seasoned flour and brown all over in batches, remove and set aside.
  4. Heat the remaining oil and sauté the onions, carrots and celery for 3 mins.
  5. Add the garlic and ginger along with all the spices and cook for a further 5 mins.
  6. Stir in the tomato paste and sugar and return the shanks to the pot.
  7. Pour over the tinned tomatoes and enough stock to cover.
  8. Stir well and season to taste, then place in the oven with the lid for 3-4 hrs, or until the meat almost falls off the bone.
  9. If you do not have an oven-proof pot, place everything in a baking dish and cover with foil.
  10. Just before serving, stir in the frozen peas.

For the potatoes

  1. Heat the canola oil in a pan and add mustard seeds, they will pop a little.
  2. After one minute, add the sliced shallots, butter, garam masala and curry leaves, and cook for a few minutes.
  3. Add the parboiled baby potatoes and coat in the spiced butter, season to taste.

For the raita

Mix all the ingredients and add coriander to garnish.

Hints & Tips

Related Recipe Products

  • tomato paste

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