Recipe

Curried lamb shanks

  • 15 mins preparation
  • 2 hrs 25 mins cooking
  • Serves 4
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Ingredients

Curried lamb shanks
  • 8 french-trimmed lamb shanks (1.5kg)
  • 1/4 cup (35g) plain flour
  • 2 tablespoon peanut oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1/2 cup (150g) rogan josh curry paste
  • 2 cup (500ml) water
  • 400 gram can crushed tomatoes
  • 1 teaspoon sugar
  • 2 cup (500ml) beef stock
  • 400 gram cauliflower, chopped coarsely
  • 400 gram pumpkin, chopped coarsely
  • 3/4 cup (150g) red lentils
  • 1/4 cup coarsely chopped fresh coriander

Method

Curried lamb shanks
  • 1
    Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until browned all over.
  • 2
    Cook onion and garlic in same pan, stirring, until onion softens. Add paste; cook, stirring, until fragrant. Return lamb to pan with the water, undrained tomatoes, sugar and stock; bring to a boil. Reduce heat, simmer, covered, 1½ hours.
  • 3
    Add cauliflower, pumpkin and lentils to curry; bring to a boil. Reduce heat, simmer, covered, 15 minutes or until cooked as desired. Remove from heat; stir in coriander.
  • 4
    Serve lamb shanks with warmed naan, if desired.