Preparation time is 1hours 10minutes
Cook time is 2hours 30minutes
Total time is 3hours 40minutes
Serve is for 4 people
Estimated cost per serve is 15.17 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 4 lamb shanks
- 2tablespoons garam masala
- 200grams Greek yoghurt
- 4 cloves garlic, peeled and minced
- 2 medium onions, peeled and sliced
- 5centimeters ginger, peeled and chopped
- 3tablespoons Indian curry paste
- 800grams chopped tomatoes
- 1L chicken stock, made with 2 stock cubes
Description
This incredible lamb shank curry takes a little longer than takeaway but delivers on the flavour front.
Method
Step 1 of 4
Place the lamb shanks, garam masala, yoghurt and half of the garlic in a shallow dish and mix well to coat each shank. Set aside to marinate for 1 hour.
Step 2 of 4
Remove the shanks from the marinade. Heat the oil in a large pan and seal each shank on all sides, cooking for 4-5 minutes until browned. Place the shanks on a plate and add the onion to the pan with a drizzle of oil. Cook for 5 minutes, stir in the garlic, ginger and curry paste and cook for 2 minutes.
Step 3 of 4
Pre-heat the oven to 140°C. Tip the onion mix and lamb shanks into an oven-safe casserole dish. Pour over the chopped tomatoes and chicken stock, bring to the boil and cook with the lid on for 2 hours in the oven, turning the shanks occasionally.
Step 4 of 4
Remove the shanks from the sauce and cover with foil. Place the casserole dish back on the heat and cook the liquid down until reduced and glossy, about 15 minutes. Serve with the lamb shanks.
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