1/2 Photos of Lamb Shank and Potato Curry
From the June 24, 2008 Sydney Morning Herald. The 2 hours prep time is for marinating the lamb.
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- 4 small lamb shanks
- 100 g yoghurt
- 2 teaspoons garam masala
- 4 tablespoons vegetable oil
- 2 onions, halved and finely sliced
- 1 tablespoon gingerroot, finely grated
- 2 garlic cloves, finely grated
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 large potato, diced
- 1 teaspoon sea salt
- 400 ml water
- 200 g green beans
- 1 teaspoon nigella seeds
- 2 tablespoons fresh coriander
For the spice mix
- 1Wash the shanks and trim neatly.
- 2Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
- 3Combine the spice mix ingredients.
- 4Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
- 5Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
- 6Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
- 7Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
- 8Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.
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Nutritional Facts for Lamb Shank and Potato Curry
Serving Size: 1 (629 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 867.8
- Calories from Fat 436
- Total Fat 48.5 g
- Saturated Fat 16.1 g
- Cholesterol 245.3 mg
- Sodium 846.9 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 5.5 g
- Sugars 6.9 g
- Protein 76.0 g
The following items or measurements are not included: