Recipe by JustJanS
I found this in a magazine, but have made a couple of changes to suit us.
Top Review by I'mPat
I scaled this back to 2-3 serves using 3 lamb shanks weighing between 500gm to 600gm each. I was having trouble with my stove top and couldn't get it to simmer (it was either nothing or boiling) so said stuff it and bunged it in a 150C fan forced oven for 2 hours for a result of fall of the bone lamb shanks the meat just peeled away from the bone. Sorry forgot the garnish. And the big surprise even the DM enjoyed and would not believe it was a curry (too many memories of dad's hot vindaloo curries - sure it was the only way he knew to cook them, even his sweet curry was still hot). The recipe ingredients didn't specify tomato (added on step3), so just added a 400 gram tin of chopped tomatoes. thank you Jan, made for Make My Recipe - Spring Edition.
- 2 tablespoons oil
- 8 lamb shanks
- 2 onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄3 cup korma curry paste
- 400 g tomatoes, chopped
- 1 1⁄2 cups unwseetened coconut milk
- 2 cups beef stock
- fresh coriander leaves (to garnish)
Directions See How It's Made
- Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
- Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
- Add the tomatoes, coconut milk and stock stirring to combine.
- Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
- Serve garnished with fresh coriander.