Curried Lamb Shanks

Charmaine Lu -
  • 200g yoghurt
  • 50g ground almonds
  • 1 tsp smoked paprika
  • 4 lamb shanks, bone in
  • 3 tbsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • Thumb-sized piece of ginger, chopped
  • 3 tbsp Balti paste
  • 2 x 400g tins of chopped tomatoes
  • 750ml lamb stock
  • Chopped coriander
  • Mix the almonds and paprika into the yoghurt in a bowl, and add the lamb shanks. Stir well, cover and leave to marinate for at least 2 hours. When ready, preheat the oven to 160C. Heat 2 tbsp of oil in a casserole and brown the lamb shanks all over. Remove and set aside.
  • Whizz the garlic, ginger and onion in a food processor to make a paste. Add 1 tbsp of oil to the (cleaned) casserole and fry the onion paste for 5 mins. Stir through the curry paste, cook for 3 mins, then tip in the tomatoes and return the lamb to the pot. Pour over the stock, cover with the lid and cook in the oven for 2 hours, turning the shanks occasionally.
  • When the meat is very tender, remove the shanks from the sauce and cover with foil. Bubble the sauce on the hob for 15 mins to thicken, then serve the shanks with the sauce poured over, alongside mashed potato and a good scattering of coriander. Yum!
3 hrs
4 serving