Lamb Shank Curry Recipe

Name: Lamb Shank Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 8 lamb shanks; 2 onions, halved, thinly sliced; 2 garlic cloves, crushed; 2 teaspoons grated fresh ginger; 1/2 teaspoon ground cardamom; 1/3 cup korma curry paste; 400 g tomatoes, chopped; 1 1/2 cups unwseetened coconut milk; 2 cups beef stock; fresh coriander leaves (to garnish)

Servings: persons

2 tablespoons oil
8 lamb shanks
2 onions, halved, thinly sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
1/2 teaspoon ground cardamom
1/3 cup korma curry paste
400 g tomatoes, chopped
1 1/2 cups unwseetened coconut milk
2 cups beef stock
fresh coriander leaves (to garnish)

1
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.
2
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.
3
Add the tomatoes, coconut milk and stock stirring to combine.
4
Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
5
Serve garnished with fresh coriander.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons oil, 8 lamb shanks, 2 onions, halved, thinly sliced, 2 garlic cloves, crushed, and more.

Yes, Lamb Shank Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Shank Curry

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