Lamb Shank Curry – Rick Stein’s First-Class Railway Mutton Curry

Stuff

Marinade

  • 4 – 6 lamb shanks – See note
  • 20 g (approx 5 cloves) garlic, crushed or fine grated
  • 20 g ginger, fine grated
  • 4 tbspn thick Greek style yogurt
  • 1 tspn turmeric

Curry

  • 100 g cashew nuts
  • 300 – 400 g tomatoes
  • 100 g tomato paste
  • 100 ml vegetable oil
  • 2 x 5 cm piece of cinnamon
  • 5 cloves
  • 4 black cardamoms
  • 4 star anise
  • 1/2 tspn mace
  • 1 – 2 large onion, medium chopped
  • 1 tbspn coriander
  • 2 tspn Kashmiri chilli powder – see note
  • 2 tspn Garam Masala
  • 1 tspn turmeric
  • 20 g (approx 5 cloves) garlic, crushed or fine grated
  • 20 g ginger, fine grated
  • 2 – 3 bay leaves
  • 1 tspn salt
  • 100 ml coconut milk

Method

  • Mix together the marinade ingredients. Coat the meat well, marinate in the fridge for several hours, preferably overnight.
  • In a medium pot cashew nuts, tomatoes & enough water to just cover. Bring to boil and simmer for 5 minutes. Add the tomato paste and blend in food processor to a smooth paste.
  • Heat the vegetable oil in a pan over a medium heat. Add all the cinnamon, cloves, cardamoms, star anise & mace – fry for 1 minute or so.
  • Add the onions – fry for 10 minutes until the onions start to brown.
  • Add the coriander, chilli powder, Garam Masala, turmeric, garlic & ginger – fry for 1 minute.
  • Add the marinated meat and any juices fry for about 10 minutes to brown the meat.
  • Add the cashew nut & tomato paste, bay leaves and salt. Mix well.
  • Bring to the boil – cover & put in over at 150 degree for 3 hours. Stir from time to time and add a little more water if necessary. The sauce should be thick and the lamb should be falling apart tender. Remove the whole spices if you want.
  • Add the coconut milk, stir well – leave for 5 minutes before serving.

Note

  • Works great with boneless lamb shoulder, (approx 1 kg, large diced) or lamb shoulder chops (approx 1.25 kg)
  • Adjust chilli to heat – note the coconut milk to finish does soften the heat

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