Lamb Shank Curry w/ Coconut Milk

After 2 1/2 hours the meat falls of the bone and you are left with a tender piece of lamb!

After 2 1/2 hours the meat falls of the bone and you are left with a tender piece of lamb!

Lamb Shank Curry w/ Coconut Milk

  • Prep: 15 min
  • Total: 3 hours

  • Meat


NOTE: this recipe serves one person. Double the quantities for more. #Recipesforone.

For browning the lamb shank:
- 1 lamb shank
- 2 tbsp oil (olive/sunflower)

For the masala paste:
- 3 cloves garlic (minced)
- 2 tbsp garam masala
- 2 tsp ginger (minced)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Pimenton powder (optional)
- 1 tbsp tomato paste
- 3 cardamom pods (1 black and 2 green)
- 2 pieces Cassia bark
- ¼ cup ghee + 2 tbsp mustard oil

- 3 shallots (finely sliced)
- 1 tomato (chopped)
- 100 ml chicken stock
- 1 can coconut milk (200 ml)

- salt & pepper to taste (you can also add dried chili but that’s up to you)

For garnish:
- mint/coriander leaves
- pomegranate seeds


  1. Add your lamb shank in a pan and brown it well on both sides. This takes about 7-10 minutes. Then take it out and set it aside.

  2. Prepare your masala paste and mix the ingredients (garlic, ginger, garam masala, turmeric, cumin, coriander powder, Pimenton and tomato paste) in a bowl and set this aside. Prepare your shallots and tomato and cut or slice them it into pieces.

  3. In a deep pan, add your ghee and mustard oil. Brown your sliced shallots and whole spices on medium heat. Keep stirring and after 5-7 minutes add the tomato and other spices. When the tomatoes have softened (this takes about 5 minutes) add your masala paste and stir well. After 3-5 minutes add your chicken stock and coconut milk. Stir well and then add your lamb shank.

  4. Cover the pan with a lid and cook your lamb shank for 2-2 ½ hours on a low heat. Turn the lamb shank halfway during cooking time. Serve with basmati rice or naan and enjoy!

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