Lamb curry

Ingredients

• 45 ml (3 tbsp)ghee
• 900 g, bone-inlamb shanks
• 2 tbspcurry powder
• 2, choppedonions
• 4, crushedgarlic cloves
• 1 tbspground cumin
• 1 tsprosemary
• 2 sliceslemon
• 40 ggolden raisins
• 350 mlchicken stock
• 2 tspsalt
• 680 g, quarterednew potatoes
• 400 gbasmati rice
• 700 mlwater

Instructions

1. 1

   Brown the lamb

   Heat the ghee in a casserole dish over a medium heat. Brown the lamb shanks on every side, then lift them out of the dish.

2. 2

   Cook the aromatics

   Turn the heat down and stir the curry powder into the ghee. Cook for 1 minute, until fragrant, then add the onions and garlic and cook for 5 minutes.

3. 3

   Braise the lamb

   Return the lamb to the casserole dish. Add the ground cumin, rosemary, lemon slices, golden raisins, chicken stock and salt. Bring to a simmer, cover and cook for 2 hours, until the meat is falling off the bone.

4. 4

   Add potatoes and rice

   Add the potatoes to the curry, cover and cook for a further 45 minutes. While they cook, put the rice and 700 ml water in a saucepan and bring to the boil. Lower the heat to a simmer, cover and cook for 15 minutes. Take the pan off the heat and leave the rice to steam for 10 minutes.

5. 5

   Serve the curry

   Serve the curry warm from the casserole dish with a helping of basmati rice on the side.

What is lamb curry?

Lamb curry is a broad family of dishes found across Indian cooking, with recipes varying by region, household and spice blend. This version is a slow-braised curry rather than a quick, sauce-based dish.

Lamb shanks cook gently with curry powder, cumin, lemon and raisins, then potatoes join near the end. The result is a hearty meal served with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3900 calories, 200g protein, 500g carbs, 160g fat.

The rice and potatoes provide most of the carbohydrates, while the lamb and ghee contribute much of the protein and fat. The listed quantities are substantial for one serving, so check the serving size before logging; adding vegetables alongside can make the plate more balanced.

Why use lamb shanks?

Bone-in shanks suit the long cooking time and become tender as they braise. Browning them first adds colour and savoury flavour to the ghee and the finished dish.

Keep the heat moderate while browning and turn the shanks so all sides meet the pan. Work in batches if they do not fit without crowding.

Build flavour in the pan

Curry powder: briefly cooking it in the ghee helps release its aroma; keep it moving so it does not scorch.

Aromatics: the onions and garlic soften after the spice, creating the flavour base before the lamb returns to the dish.

Sweet and sharp notes: golden raisins add sweetness, while lemon slices bring a bright counterpoint to the rich lamb.

How to tell when the lamb is ready

The recipe’s key cue is meat that is falling away from the bone after the covered 2-hour braise. If it is still firm, keep cooking it covered until it reaches that texture.

Add the potatoes only once the lamb is tender, then cook them for the specified further 45 minutes. Check that a knife passes easily through a potato before serving.

Cook the rice separately

Start the rice while the potatoes are cooking. Bring the rice and 700 ml water to the boil, then lower the heat, cover and simmer for 15 minutes.

Resting it off the heat for 10 minutes lets the grains finish steaming. Keep the lid on during this rest, then fluff the rice gently before serving.

What to serve with it

Basmati rice is the suggested accompaniment and soaks up the curry juices. Serve the lamb, potatoes and sauce alongside a portion of rice.

For a fresher contrast, add a simple salad or plain yoghurt at the table; these are optional accompaniments rather than ingredients in the recipe.

Recipe notes & tips

• Pat the lamb shanks dry before browning to help them colour in the pan.
• Keep the curry at a gentle simmer during the covered braise rather than letting it boil rapidly.
• Turn the shanks during browning so they colour on all sides.
• Keep the casserole covered while the lamb and potatoes cook.
• Let the rice rest covered for the full 10 minutes before fluffing.

Variations

• Adjust the spice: use less curry powder for a milder result.
• Add fresh coriander: scatter chopped leaves over the curry just before serving.
• Bring extra heat: add chilli to the aromatics if you like a hotter curry.
• Swap the rice: serve with another plain grain instead of basmati.
• Add greens: serve with cooked spinach or green vegetables on the side.

Common mistakes to avoid

• Skipping the browning: the lamb misses a layer of savoury flavour; brown it on all sides first.
• Scorching the curry powder: burnt spice can taste bitter; keep the heat low and cook it for only 1 minute.
• Boiling the braise hard: the liquid can reduce too quickly; bring it to a simmer and keep the dish covered.
• Adding potatoes too early: they may become overly soft during the long braise; add them after the lamb is tender.
• Lifting the rice lid repeatedly: this lets steam escape; keep the pan covered while it cooks and rests.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat the curry until piping hot, adding a splash of water or stock if the sauce has thickened; reheat the rice thoroughly and only once.

Frequently asked questions