Hey Lounger! Happy Monday! I hope you’re kicking start the week great! Today, let’s make some Indian-Pinoy-style curry that you can try. It’s incredibly simple to make and will enhance the meaty, delicious flavor of lamb shank.
Since I’m currently based in the Middle East, I learned how to use various spices. In addition, I adore the flavor of South Indian cuisines, which has influenced my home cooking. Indian spices also provide health benefits. For instance, turmeric is good to fight inflammation. Likewise, cumin has natural antioxidants and fights bacteria. So, it’s good to learn about Indian spices and incorporate them into our cooking.
I’m pretty thrilled to share with you my easy lamb shank curry recipe!
How to Cook an Easy Lamb Shank Curry Recipe?
Note: For more home-cooking ideas, click here!
Here’s What You Need:
Approximately 3.5 hours to prepare and cook. Suitable for two servings.
- 400 grams Lamb Shank (1 piece & some nuggets)
- Two Bay leaves tore into small pieces
- Two Red Onion chopped
- 1.5 L Water (add more accordingly)
- Three Garlic cloves chopped
- One Tomato chopped
- Two Tablespoons minced Ginger
- Four Red dried Chilies
- Two Tablespoons Turmeric Powder
- Two Tablespoons Cumin Powder
- Two Tablespoons Red Chilli Powder
- Two Tablespoons Meat Masala Mix Powder
- Olive oil
- One Potato chopped
- One Carrot chopped
- 400 ml Coconut Milk
- Chilli Flakes
- Bunch of Parsley chopped
- Salt & Pepper
Time to Cook our Lamb Shank Curry Recipe
- First, we’ll boil the lamb shank to tenderize it. I used one bone-in piece and some small nuggets totaling 400 grams. Put your lamb meat, bay leaves, salt, pepper, chopped onion, garlic, and 500 ml water in a pot. Begin by making the water to a boil over high heat. When it has boiled, reduce the heat to low and leave it to simmer for about 2.5 hours, or until it is tender.
- Remember to check the water level regularly and add more if necessary.
- Then, keep the tenderized lamb aside and save the broth for later.
- Next, let’s get everything started in the kitchen! Pour some olive oil into the deep pan. When it’s hot, add the garlic and saute it. After a minute, add the onion and dried chilis and sauté for another minute. Allow the flavor to emerge.
- After that, stir in the minced ginger. Once aromatic, toss in the lamb meat and thoroughly mix everything. We want to pan-fry the lamb meat to bring out the flavor.
- Toss in the cubed tomatoes and cook, covered. Then stir in the diced Potato and carrots. Keep sauteing everything.
- After that, add the lamb broth and strain out any excess fat. Then we’ll add our spices and mix them in.
- Then, add the coconut milk to make it creamier and help balance the flavor and avoid a strong spice flavor. Allow it to simmer, stirring occasionally.
- Season to taste with salt and pepper. Topped with chili flakes and chopped parsley for a finishing touch.
- Serve it hot with rice or roti bread!
Svaadisht! Masarap! Delicious! Ochen’ Vkusno! Oishi!
- It’s best to remove the scum that floats when boiling the lamb shank meat.
- Removing the scum makes it easier to maintain a constant simmer by controlling the temperature of the stock. If you don’t skim it off, the scum aggregates on the surface, forming a foamy layer that acts as insulation.
- After boiling the meat, allow it to cool until the fat floats and hardens on top to remove some of the excess fat. You can then quickly scrape it off. I believe it is healthier to remove this fat.
- To shorten the time required to tenderize the lamb, you may use a pressure cooker. On the other hand, I find it more delicious and flavourful if slow-cooked, primarily if you use clay pot and charcoal. Unfortunately, I don’t have that available, so I used our gas range.
That’s all there is to it, Lounger! This Lamb Shank Curry recipe is simple to prepare and bursting with flavor, not to mention creamy. So kindly give this recipe a try and let me know how it turns out!
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