Lamb Shank Curry Recipes

Steps:

• 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 sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

Steps:

• Preheat oven to 160C (140C fan forced oven).
• Heat the oil in a 10 cup capacity flameporoof casserole dish.
• Brown the shanks in 2 batches over high heat on stove top and set aside.
• Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
• Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
• Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
• Serve and top with the coriander and serve the yoghurt.

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. 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 cover. Simmer gently for about 2 hours or until the lamb is tender.
• Serve garnished with fresh coriander.

Steps:

• Start by making your spice mix. Add all the spices together into a bowl and stir together to combine. Preheat the oven to 160c/320f.
• Now, brown your onions in a deep cast iron casserole dish, over a medium heat with a little oil.
• Add the garlic and ginger and cook for a couple of minutes.
• Pour in your spice mix and stir.
• Remove the onion mix and place in a bowl to one side.
• Next, add a little more oil to the same pan and sear the lamb shanks until lovely and brown. Once they have browned, add the onion mix back into the pan along with the tinned tomatoes. Using the tomatoes tin, fill it with water and add that to the pot too. Coat the lamb in the sauce and cover. Place in the oven to cook for 2 1/2 hours.
• Now onto the roti breads. Start by weighing out the flour in a bowl. Add the salt and oil. After that, add a little water and mix with your other hand. You want enough water that the dough comes together into a bowl. Once it has come together, place it in the fridge to chill until the lamb is nearly cooked.
• With approximately 15 minutes to go. Melt your butter with a little oil. Take the roti dough out of the fridge. Flour your work surface and split the dough into 3. Take one piece of dough and roll it out nice and thinly using a rolling pin. You want it so you can almost see through it. Now, brush some melted butter over the roti. Fold the bottom half into the centre and brush again. Now fold the top half over the bottom half. Brush the dough with some more butter and fold the sides in one at a time so they overlap. Repeat this with all of the roti (I hope this makes sense, if not there is a video)
• Set a frying pan over a medium/high heat. Take one roti and roll it out again on your floured work surface, making sure its nice and thin. Brush a little oil on the pan and add the roti. It will start to bubble and puff up. Flip the roti and cook the other side. Repeat.
• Remove the lamb from the oven and serve with the roti.

Steps:

• Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
• Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
• When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
• Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

Steps:

• 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.
• 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 over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

Steps:

• Wash the shanks and trim neatly.
• Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
• Combine the spice mix ingredients.
• Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
• Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
• Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
• Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
• Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.