This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.
Prep Time: 40 Mins
Cook Time: 4-6 hours, depending on taste
2 tbsp Sunflower Oil
4 Lamb Shanks
4 tbsp Natural Yogurt
1 tbsp Turmeric
1 tbsp ground Cumin
4 tbsp Madras Curry Powder
4 Onions, sliced
8 Garlic Cloves, grated
Ginger, small piece, grated
220g Tin Chopped Tomatoes
3 Dried Red Chillies
5 Curry Leaves
4 Cardamom Pods, split
300ml Chicken Stock
Pinch Sea Salt
Coriander, 3-4 sprigs, roughly chopped
Naan Bread and/or Basmati Rice, to serve
1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.
2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.
3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.
4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.
5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.
6. Garnish with coriander to taste.