Lamb Shank and Potato Curry

Name: Lamb Shank and Potato Curry
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 small lamb shanks; 100 g yoghurt; 2 tsp garam masala; 4 tbsp vegetable oil; 2 onions; 1 tbsp gingerroot; 2 garlic cloves; 2 bay leaves; 2 tbsp tomato paste; 1 large potato; 1 tsp sea salt; 400 ml water; 200 g green beans; 1 tsp nigella seeds; 2 tbsp fresh coriander; 1 tsp turmeric; 1 tsp cinnamon; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp cayenne; 0.5 tsp ground cardamom

Lamb, potato and yoghurt simmered on the stove and spiced with garam masala and bay leaves for a South Asian curry. It's finished with nigella seeds and coriander.

4 hr · Serves 4 · Medium

Method

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Time: Prep 120 min · Cook 120 min · 240 min total
Difficulty: medium

1
Wash the shanks and trim neatly. Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
120 min
2
Combine the spice mix ingredients. Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
3 min
3
Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
4
Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
5
Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
120 min
6
Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.