A casserole dish serving lamb shank madras

Lamb shank madras

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(8 ratings)

Prep: 40 mins Cook: 4 hrs plus a couple of hrs marinating and resting

Easy

Serves 4

While it takes time, this hearty one-pot lamb curry is easy and you can make it two days in advance for even better flavour. Serve with naan bread and rice

Nutrition and extra info

Nutrition: Per serving

  • kcal736
  • fat39g
  • saturates13g
  • carbs23g
  • sugars13g
  • fibre9g
  • protein69g
  • salt0.9g
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Ingredients

  • 4 tbsp natural yogurt
  • 1 tbsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 lamb shanks
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp Madras curry powder
  • 8 garlic cloves, grated or crushed
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 220g tin chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 whole dried red chillies
  • 5 curry leaves
  • 4 cardamom pods, split
  • 3 tbsp lime pickle
  • 300ml chicken stock
  • chopped mint leaves, naan bread and rice, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. 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.

  2. Heat 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.

  3. 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.

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Comments, questions and tips

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jrt_lon
11th Oct, 2017
3.8
Very very good. I used some fresh turmeric in the marinade as I had some kicking about in the freezer and Patak's Madras paste instead of the powder, as it was the only option in my local Co-Op! I did the three hours then cooled it over night and did the final 1hr the following evening before eating. This meant I could skim some of the solidified fat off, which I was happier with. Trouble with this kind of curry cooking is that my local takeaway now seems very poor by comparison!
stevethecow
4th Sep, 2017
5.05
Truely excellent curry. Shanks were so tender I couldn't pick take them out pot. Bone pulled out clean, remaining meat easily broke up with a pair of tongs. So it was like a curried pulled lamb. I got hold of a very good and hot lime pickle which def helped with flavour too.
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