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Lamb shanks

Lamb shanks

Cooking Time

Preparation Time : 240

Cook Time : 40

Total Time : 280


Serves 4

  • Lamb Shanks 4 nos

  • Cinnamon Sticks 4 nos

  • Cardamom Pods 4 nos

  • Cloves 6 nos

  • Small onions, peeled and finely sliced 3 nos

  • Ginger Paste 1 1/2 tbsp

  • Garlic Paste 1 1/2 tbsp

  • Ground Turmeric 1 tsp

  • Ground Cumin 2 tsp

  • Ground Coriander 2 tbsp

  • Chili Powder 1 tsp

  • Yoghurt 4 tbsp

  • Ripe Tomatoes.large 3 nos

  • Vegetable Oil 4 tbsp

  • Garnish:Garam Masala Powder 1/2 tbsp

  • Mashed Sweet Potato 3 tbsp

  • Chopped Green Beans 1 tbsp


  • 01

    Heat oil in a large sauce pan.Add on cinnamon , cardamom and cloves and saute for half minute.

  • 02

    Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown

  • 03

    Add the lamb shanks and cook over high heat for five minutes, stirring constantly

  • 04

    Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt.

  • 05

    Sauté for a further five minutes. Add the yoghurt and sauté for a further 5 minutes over high heat

  • 06

    Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala

  • 07

    Add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3-4 hours or until the meat just starts to come away from the bone

  • 08

    Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot

  • 09

    Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt

  • 10

    To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes

  • 11

    Sprinkle with garam masala powder and chopped green beans in the Sweet Potato mash base. Serve immediately



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