How to cook lamb shank curry

This post on how to cook lamb shank curry.Here is a recipe that I have recently at home. It is called lamb shank curry. It is a very easy recipe to make and it is an all-time favourite in my house. I love making it as it doesn’t require much and creates big flavours. Here is link to my other curry recipes this one is chicken curry noodle.

There are lots of recipes available on the internet nowadays. I have found the recipe in a library many years ago. The library was one of my favourite places to go to when I first came to live in the UK. There is just so much of wealth of information available. I have since lost the original recipe but this recipe adapted from what I found recreates the same recipe It uses a lot of store cupboard ingredients. Dried Indian cooking spices last for years and it is always available on hand as a result.

Recipe for lamb shank curry

INGREDIENTS

2 star anise

Two black cardamon

2 bay leave

1 cinnamon stick

2 tablespoon cooking oil

300 grms fresh tomatoes chopped

1 teaspoon cumin

1 teaspoon tumeric

one teaspoon coriander

1 teaspoon garam masala

100 mls plain yoghurt

Method

Heat a curry pot or a cooking pot big enough to hold the lanb shanks and spices. Add the star anise, cardamon, cinnamon and bay leaves. Till it’s nice and fragrant from the spices. this will take about 2 minutes on high to medium heat.

Turn the heat down. Then add the onion let it soften but not brown. Add the garlic and the lanb shanks. Stri fry till the lamb is slight cook but not cook thru. add 250-400 mls of water. add the powdered spices (chilli, garam masala, cumin, tumeric and coriander). Then add the tomatoes chopped. Let it simmer for at least 45 minutes till the lamb starts to seperate away from the bone.

Serve with some plain yoghurt (optional) with some rice and vegetables. Here is link on how to cook rice on rice cooker.

Thank you for dropping by.

lamb shank curry meal

Lamb shank curry

Here is a classic indian curry

• 2 lamb shank (bone on)
• 4 cloves garlic
• 3 medium brown onion
• 2 star anise
• 2 black cardamon
• 2 bay leave
• 300 grams tomato
• 5 cloves
• 1 stick cinnamon
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1 teaspoon dried chilli powder
• 100 grams yoghurt
• 2 tablespoon cooking oil

1. Method

   Heat a curry pot or a cooking pot big enough to hold the lanb shanks and spices. Add the star anise, cardamon, cinnamon and bay leaves. Till it's nice and fragrant from the spices. this will take about 2 minutes on high to medium heat.

   Turn the heat down. Then add the onion let it soften but not brown. Add the garlic and the lanb shanks. Stri fry till the lambd is slight cook but not cook thru. add 250-400 mls of water. add the powdered spices (chilli, garam masala, cumin, tumeric and coriander). Then add the tomatoes chopped. Let it simmer for at least 45 minutes till the lamb starts to seperate away from the bone.

   Serve with some plain yoghurt (optional) with some rice and vegetables. 

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