One-pot Goan lamb shank curry with coriander

This super tender one-pot lamb curry recipe is a winner. Serve with yoghurt and naan bread for a hearty, warming family meal that's big on flavour yet kind when it comes to cleaning up

By Jennene Plummer
  • 15 mins preparation
  • 2 hrs 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 4 lamb shanks
  • 2 tablespoon ground coriander
  • 2 tablespoon ground turmeric
  • 2 tablespoon ground cumin
  • 1 tablespoon chilli powder
  • 2 red onions, roughly chopped
  • 1 bunch coriander, leaves picked, roots and stems reserved
  • 7 centimetre piece ginger, peeled, sliced
  • 4 garlic cloves, peeled
  • 2 tablespoon vegetable oil
  • 1/3 cup vindaloo curry paste
  • 2 tablespoon tomato paste
  • 15 curry leaves
  • 2 litre water
  • yoghurt, naan bread to serve


  • 1
    Place lamb in a large zip-lock bag with spices. Season, then toss to coat.
  • 2
    In a small food processor, combine half the onion, coriander root and stem, ginger and garlic. Pulse to form a coarse paste.
  • 3
    In a large saucepan, heat oil on medium. Sauté remaining onion for 3-4 minutes until tender. Add coriander paste and cook, stirring, for 1-2 minutes until fragrant.
  • 4
    Add lamb and brown for 8-10 minutes. Stir in vindaloo and tomato paste, cooking for 1 minute. Mix in curry leaves, half the coriander leaves and water. Bring to the boil. Reduce heat to low, then simmer gently, covered, for 2 hours.
  • 5
    Remove lid, skim fat from surface and increase heat to high. Simmer, uncovered, for 25-30 minutes until meat is falling off the bone. Serve with remaining coriander leaves, yoghurt and naan.