Slow-Cooked Lamb Shank Curry

Slow-Cooked Lamb Shank Curry with Rice

Rich • Aromatic • Fall-off-the-bone tender

Servings

4 people

Prep Time

25 minutes

Cook Time

2–2.5 hours

Ingredients

For the Lamb Curry

• 4 lamb shanks

• 3 tablespoons vegetable oil

• 2 large onions, finely chopped

• 5 cloves garlic, minced

• 1½ tablespoons fresh ginger, grated

• 3 tablespoons tomato paste

• 400 g (14 oz) crushed tomatoes

• 2½ cups lamb stock or water

Spices

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1½ teaspoons paprika

• 1 teaspoon turmeric

• 1 teaspoon chili powder (adjust to taste)

• 1½ teaspoons garam masala

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

Whole Spices (optional but recommended)

• 2 bay leaves

• 1 cinnamon stick

• 3 green cardamom pods

To Finish

• Fresh cilantro (coriander leaves), chopped

• 1 tablespoon butter or ghee (optional, for richness)

For the Rice

• 2 cups basmati or long-grain rice

• 4 cups water

• ½ teaspoon salt

Instructions

Step 1: Brown the Lamb

Heat oil in a large heavy pot over medium-high heat.
Season lamb shanks lightly with salt and pepper.
Brown them on all sides until deeply golden (about 3–4 minutes per side).
Remove and set aside.

Step 2: Cook the Aromatics

Lower heat to medium.
Add chopped onions and cook for 10–12 minutes until soft and golden brown.
Stir in garlic and ginger; cook for 1 minute until fragrant.

Step 3: Add Spices

Add cumin, coriander, paprika, turmeric, chili powder, garam masala, salt, and pepper.
Stir well and cook for 30–45 seconds to release the aroma.

Step 4: Build the Sauce

Add tomato paste and cook for 2 minutes.
Pour in crushed tomatoes and lamb stock.
Add bay leaves, cinnamon stick, and cardamom pods.

Step 5: Slow Cook

Return lamb shanks to the pot, making sure they are mostly submerged.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 2–2.5 hours, turning shanks occasionally, until the meat is very tender and nearly falling off the bone.

Step 6: Finish the Curry

Remove bay leaves, cinnamon, and cardamom pods.
Stir in butter or ghee if using.
Adjust seasoning if needed.
Garnish with fresh chopped cilantro.

Cook the Rice

Rinse rice until water runs clear.
Bring water and salt to a boil.
Add rice, cover, reduce heat to low, and cook for 15 minutes.
Fluff with a fork.

Serving

Serve the lamb shank curry hot over steamed rice.
Spoon plenty of sauce over the lamb.

Optional Sides

• Flatbread or naan

• Yogurt or raita

• Pickled onions or cucumber salad

Flavor Profile

• Deeply spiced and aromatic

• Rich, slow-cooked sauce

• Extremely tender lamb

• Comforting and hearty