Slow-Cooked Lamb Shank Curry with Rice

Rich • Aromatic • Fall-off-the-bone tender

Servings

4 people

Prep Time

25 minutes

Cook Time

2–2.5 hours

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Ingredients

For the Lamb Curry

• 4 lamb shanks

• 3 tablespoons vegetable oil

• 2 large onions, finely chopped

• 5 cloves garlic, minced

• 1½ tablespoons fresh ginger, grated

• 3 tablespoons tomato paste

• 400 g (14 oz) crushed tomatoes

• 2½ cups lamb stock or water

Spices

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1½ teaspoons paprika

• 1 teaspoon turmeric

• 1 teaspoon chili powder (adjust to taste)

• 1½ teaspoons garam masala

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

Whole Spices (optional but recommended)

• 2 bay leaves

• 1 cinnamon stick

• 3 green cardamom pods

To Finish

• Fresh cilantro (coriander leaves), chopped

• 1 tablespoon butter or ghee (optional, for richness)

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For the Rice

• 2 cups basmati or long-grain rice

• 4 cups water

• ½ teaspoon salt

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Instructions

Step 1: Brown the Lamb

Heat oil in a large heavy pot over medium-high heat.
Season lamb shanks lightly with salt and pepper.
Brown them on all sides until deeply golden (about 3–4 minutes per side).
Remove and set aside.

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Step 2: Cook the Aromatics

Lower heat to medium.
Add chopped onions and cook for 10–12 minutes until soft and golden brown.
Stir in garlic and ginger; cook for 1 minute until fragrant.

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Step 3: Add Spices

Add cumin, coriander, paprika, turmeric, chili powder, garam masala, salt, and pepper.
Stir well and cook for 30–45 seconds to release the aroma.

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Step 4: Build the Sauce

Add tomato paste and cook for 2 minutes.
Pour in crushed tomatoes and lamb stock.
Add bay leaves, cinnamon stick, and cardamom pods.

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Step 5: Slow Cook

Return lamb shanks to the pot, making sure they are mostly submerged.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 2–2.5 hours, turning shanks occasionally, until the meat is very tender and nearly falling off the bone.

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Step 6: Finish the Curry

Remove bay leaves, cinnamon, and cardamom pods.
Stir in butter or ghee if using.
Adjust seasoning if needed.
Garnish with fresh chopped cilantro.

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Cook the Rice

Rinse rice until water runs clear.
Bring water and salt to a boil.
Add rice, cover, reduce heat to low, and cook for 15 minutes.
Fluff with a fork.

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Serving

Serve the lamb shank curry hot over steamed rice.
Spoon plenty of sauce over the lamb.

Optional Sides

• Flatbread or naan

• Yogurt or raita

• Pickled onions or cucumber salad

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Flavor Profile

• Deeply spiced and aromatic

• Rich, slow-cooked sauce

• Extremely tender lamb

• Comforting and hearty