Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is from Delicious magazine. I haven't tried it yet but will soon. Serve with steamed rice and naan bread.

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
  3. Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
  4. Grind fennel and cardamom seeds in a mortar and pestle.
  5. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
  6. Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
  7. Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
  8. Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
  9. Add the paste and enough water to cover meat (about 300ml).
  10. Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
  11. Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
  12. Garnish with coriander and serve.
Most Helpful

Yum - this was lovely! I used diced lamb as that's what I had on hand, and cooked on a really low heat. I also browned the lamb before adding the paste and water. Thanks for sharing a great recipe (had missed this in Delicious!)

amanda l b May 25, 2010

This is one of those recipes that I am so pleased to have found - totally gorgeous, creamy curry with a great cut of lamb, we love shanks! I made this for a party that we went to last weekend, and increased the quantities to serve 8 people. I have had requests from ALL the ladies present for the recipe - so thanks for making me so popular Jewelies! Sorry for the lateness in making this - this is for the Aussie/NZ recipe swap! Made exactly as posted with increased quantities - I personally would NOT change a thing!

French Tart June 20, 2009