Indian Lamb Shank Curry | Video

Indian lamb shank curry. Add more decadence to your family meals with this hearty curry made with lamb shanks. Cooked to perfection in slow cooker, this flavorful curry comes together easily without having to deal with endless hours in the kitchen.

I know, spending hours in the kitchen cooking dinner after a long day at work is totally exhausting. So, how about a magical appliance that can cook dinner for you with a little prep in the morning? Yes, I’m talking about your favorite slow cooker. Its unbelievably good “set and forget” feature helps you create an amazing dinner for your family with little effort.

Before you slow cook

Here are some tips and tricks to create incredibly flavorful lamb shank curry. Always seal the meat before you slow cook. This will make it more tender and super flavorful. But before you seal the shanks, you must french them. It’s basically a super simple process to remove the meat from one end of the shanks. If you’re not familiar with this, don’t worry. Just watch this video and follow the instructions. Easy peasy!

Now, back to the sealing process. To do this, heat up a little ghee or oil in a large pan, and fry the shanks until they are browned on all sides. Make sure the pan is on medium heat and turn them occasionally to allow even browning. Again, you should not overcrowd the pan, do this in batches depending on the size of your pan. Once browned, you can transfer them to the slow cooker.

As you can see, this curry has a very rich amazingly flavorful sauce. You’ll need to make this sauce separately before adding it to the slow cooker. Start with frying up bay leaf and cinnamon stick. Curry paste makes the base of this sauce and brings in all the flavors that it needs. Make this separately and add this to the pan. Again, leftover curry paste can be stored in the refrigerator.

Stir fry curry paste in the oil for few minutes. When the oil starts to reappear, fry tomato paste and pour in chicken stock. Bring this mixture to a boil, and add it to the lamb shanks in the slow cooker. I also like to add in some sliced onions and a handful of coriander (cilantro) leaves. As the lamb cooks, the onions will turn really soft and make this curry more delicious.

Lamb shank curry in slow cooker

Honestly, it only takes about 20 minutes for the prep and now the slow cooker will do the hard part. Cooking the curry. You can either cook on low for 8 hours or on high on 4 hours. The result? Fall of the bone lamb shanks to enjoy with a simple side of rice, parathas and rotis.

Incredibly delicious!!

 More lamb recipes:

• Lamb Bhuna - Restaurant Style
• Lamb Rogan Josh - Restaurant Style
• Lamb Korma
• Jamie Oliver’s North Indian Lamb Curry
• Lamb Karahi
• Lamb Masala
• Lamb Saag
• Indian Lamb Chops Curry
• Lamb Tikka

Indian Lamb Shank Curry | Video

Incredibly delicious curry made with lamb shanks cooked in flavorful homemade curry paste

5 from 46 votes

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Course: Side Dishes

Cuisine: Indian

Prep Time: 30 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 30 minutes minutes

Author :Nish Kitchen

Servings 6

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Ingredients

MetricUS Customary

• ▢ Curry paste recipe here
• ▢ 4 lamb shanks approximately 2 kg, frenched
• ▢ 2 tablespoons ghee or oil
• ▢ 1 cinnamon stick
• ▢ 1 bay leaf
• ▢ 2 tablespoons tomato paste tomato purée
• ▢ 500 ml chicken stock
• ▢ 1 cup sliced onions
• ▢ 1 bunch coriander cilantro leaves
• ▢ Chopped coriander cilantro leaves, to garnish
• ▢ Naan or cooked rice to serve
• ▢ Pappadums to serve (optional)

Instructions

• Prepare curry paste following the recipe instructions. (Click here for the recipe). Set aside.
  
• Marinate shanks with 1 tablespoon curry paste. Refrigerate for 30 minutes. Set aside.
• Heat ghee or oil in a large frying pan over medium heat. Add shanks. Brown all over for 10 minutes. (Do this in batches if required).
• Remove from pan. Place them in the slow cooker. (I used a 3L capacity slow cooker to make this curry)
• To the same pan, add cinnamon stick and bay leaf. Add curry paste, and sauté, stirring, for 2 minutes or until aromatic. Add tomato paste, and cook, stirring, for another 2 minutes.Pour in chicken stock. Stir to combine. Bring to a boil. Simmer for 4 minutes.
• Pour this sauce into the slow cooker. Add onions and chopped coriander (cilantro) leaves.Cover with lid.
• Cook on low for about 8 hours or on high for 4 hours. Garnish with chopped coriander (cilantro) leaves.

Video

Notes

- If there’s too much liquid in the curry after cooking, transfer it to a saucepan, and simmer until the sauce is thickened to your preferred consistency.

Nutrition

Serving: 1g | Calories: 1001kcal | Carbohydrates: 24g | Protein: 100g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 27g | Cholesterol: 367mg | Sodium: 494mg | Fiber: 1g | Sugar: 4g

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