Lamb Shank Curry

Ingredients

• 2lamb shanks
• 1 can (400 g)chopped tomatoes
• 1 cancoconut cream
• 200 mlchicken stock
• 1red onion, sliced
• 1 tbspolive oil
• to tastesalt
• to tasteblack pepper
• 1 canchickpeas
• 2 ears or 80 g (½ cup)corn, fresh or frozen
• to tastecoriander, to garnish
• to tastespring onions, to garnish
• ½ tspchilli powder
• 4 clovesgarlic, crushed
• 1 tspgaram masala
• 2 tspground cumin
• 2 tspturmeric
• 2 tspground coriander
• 1 tspmustard seeds
• 1 tspcardamom
• 1 tbsptomato paste
• 3 tspginger, grated
• to tastesalt
• to tasteblack pepper
• 25 mlolive oil
• 1red onion, diced

Instructions

1. 1

   Make the paste

   Put the chilli powder, garlic, garam masala, cumin, turmeric, ground coriander, mustard seeds, cardamom, tomato paste, ginger, salt, pepper, 25 ml olive oil and diced red onion in a food processor. Blend until you have a paste.

2. 2

   Brown the lamb

   Coat and season the lamb shanks with the 1 tbsp olive oil, salt and pepper. Sear them in a pot or pan over high heat for about 5 minutes, until golden brown, then remove them.

3. 3

   Cook the onion

   Turn the heat down to medium and add the sliced red onion to the pan. Cook for 3–5 minutes, until golden brown.

4. 4

   Fry the paste

   Add the curry paste to the pan and cook for a couple of minutes.

5. 5

   Add the sauce

   Pour in the coconut cream, chopped tomatoes and chicken stock, then bring the mixture to a simmer. Return the lamb shanks to the pan.

6. 6

   Slow-cook the curry

   Cover the pan and cook in an oven at 160°C for 3 hours, until the lamb is falling off the bone.

7. 7

   Finish and serve

   Stir in the chickpeas and corn and cook for a further 3–5 minutes. Sprinkle with coriander and spring onions, and serve with naan bread or rice.

What is lamb shank curry?

Lamb shank curry is a slow-cooked dish that pairs bone-in lamb with a richly spiced sauce. This version draws on familiar Indian curry flavours, including cumin, turmeric, coriander and garam masala.

The long oven cook gives the shanks time to become tender while their flavour enriches the tomato and coconut sauce. Chickpeas and corn are stirred in at the end for a heartier finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 763 calories, 57g protein, 61g carbs, 33g fat.

The lamb shanks provide most of the protein, while the tomatoes, chickpeas and corn contribute carbohydrates; the coconut cream and olive oil supply much of the fat. Serve with a moderate portion of rice or naan and add vegetables on the side to round out the plate.

Building the curry paste

Whole spices and aromatics: blending the mustard seeds, cardamom, garlic, ginger and other seasonings with tomato paste and oil makes a concentrated base. Scrape down the processor if needed so the mixture blends evenly.

Two onions: the diced onion goes into the paste, while the sliced onion is browned in the pan. Keeping those roles distinct follows the method and adds both a blended base and a cooked onion layer.

Getting a good sear

Hot pan: brown the shanks over high heat for about 5 minutes, turning as needed to colour their surfaces. Avoid crowding the pan; if they do not fit comfortably, sear them in batches.

Seasoning: coat the lamb with the measured tablespoon of olive oil and season it before searing. Browning adds colour, but the meat will become tender during the covered oven cook.

Slow cooking and doneness

Covered pan: cook the curry at 160°C for 3 hours, as directed, with the lid on. Use an oven-safe pot or transfer the mixture to a covered oven dish if your pan is not suitable for the oven.

Tender meat: the shanks are ready when the meat is falling away from the bone. If they still feel firm, continue cooking until that texture is reached.

Finishing the sauce

Simmer first: bring the coconut cream, tomatoes and stock to a simmer before returning the lamb to the pan. This combines the curry base before the long cook.

Add-ins last: stir in the chickpeas and corn for just 3–5 minutes at the end. That short finish warms them through without making them the focus of the slow-cooked sauce.

What to serve alongside

Rice: serve the curry with rice to catch the tomato and coconut sauce. Naan is another option, as the recipe suggests.

Fresh garnish: scatter over coriander and spring onions just before serving. Their fresh flavour contrasts with the slow-cooked curry.

Recipe notes & tips

• Let the lamb shanks brown properly before removing them from the pan.
• Keep the lid on during the oven cook to retain moisture in the curry.
• Check that your pot is oven-safe before putting it into a 160°C oven.
• Add the chickpeas and corn only for the final 3–5 minutes of cooking.
• Taste the sauce before serving and adjust the salt and pepper to your preference.

Variations

• More heat: increase the chilli powder if you prefer a hotter curry.
• Fresh corn: use corn cut from the two ears in place of frozen corn.
• Rice accompaniment: serve with rice to soak up the sauce.
• Naan accompaniment: serve naan alongside the curry instead of rice.
• Herb finish: adjust the amount of coriander garnish to suit your taste.

Common mistakes to avoid

• Crowded pan: the shanks may brown unevenly; sear them in batches if needed.
• Rushed searing: pale meat misses the intended golden colour; give it about 5 minutes over high heat.
• Uncovered oven cook: the curry can lose moisture; cover the pot with its lid.
• Hard lamb: the shanks need more time if they are not falling off the bone; continue cooking until tender.
• Early add-ins: chickpeas and corn can overcook; stir them in only for the final 3–5 minutes.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions