Lamb Shank Curry w/ Coconut Milk
Ingredients
For browning the lamb shank
- 1 lamb shank
- 2 tbsp oil olive/sunflower
- For the masala paste:
- 3 cloves garlic minced
- 2 tbsp garam masala
- 2 tsp ginger minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Pimenton powder optional
- 1 tbsp tomato paste
- 3 cardamom pods 1 black and 2 green
- 2 pieces Cassia bark
- ¼ cup ghee + 2 tbsp mustard oil
- 3 shallots finely sliced
- 1 tomato chopped
- 100 ml chicken stock
- 1 can coconut milk 200 ml
- salt & pepper to taste (you can also add dried chili but that’s up to you) you can also add dried chili but that’s up to you
For garnish
- mint/coriander leaves
- pomegranate seeds
Instructions
- Add your lamb shank in a pan and brown it well on both sides. This takes about 7-10 minutes. Then take it out and set it aside.
- Prepare your masala paste and mix the ingredients (garlic, ginger, garam masala, turmeric, cumin, coriander powder, Pimenton and tomato paste) in a bowl and set this aside. Prepare your shallots and tomato and cut or slice them it into pieces.
- In a deep pan, add your ghee and mustard oil. Brown your sliced shallots and whole spices on medium heat. Keep stirring and after 5-7 minutes add the tomato and other spices. When the tomatoes have softened (this takes about 5 minutes) add your masala paste and stir well. After 3-5 minutes add your chicken stock and coconut milk. Stir well and then add your lamb shank.
- Cover the pan with a lid and cook your lamb shank for 2-2 ½ hours on a low heat. Turn the lamb shank halfway during cooking time. Serve with basmati rice or naan and enjoy!If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!