Lamb Shank (Mutton) Curry

Lamb Shank (Mutton) Curry

Ingredients

  • Vegetable Oil
  • 2 Bay Leafs
  • 1 teaspoon Mace
  • 1 stick Cinnamon
  • 2 cardamon pods
  • 2 pieces Star Anise
  • piece A few Cloves
  • 1 Medium Red Onion (chopped)
  • 1 bulb Garlic
  • 1 piece Ginger
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Ground Coriander
  • Half teaspoon Turmeric Powder
  • pinch Garam Masala Powder
  • 1 carton Tomato Passata (ie. pureed tomatoes)
  • 2 Lamb Shanks
  • 1 carton Greek Syle Yoghurt
  • Cashew Nut Paste

Directions

Step 1
In a bowl add the greek yoghurt then add the Lamb shanks and thoroughly marinate the lamb in the yoghurt - ideally overnight but at least an hour
Step 2
In a grinder make a paste of the garlic and ginger then add the red onions and blitz and set aside
Step 3
Heat the veg oil till a haze forms then add the bayleaves, then the mace, cinnamon stick, cardamon pods, star anise and cloves and fry for a minute
Step 4
Now add the garlic/ginger and red onion paste to the pan and stir
Step 5
Then in a bowl add the dried spices which are chilli power, ground coriander, turmeric and garam masala now add some warm (not hot) water to blend all the spices together to make a small paste then add to the pan and stir in
Step 6
Now add the lamb shanks for the pan and add water
Step 7
Add the cashew nut paste and the pureed tomatoes (passata)
Step 8
Simmer and slow cook for 4 hours
Step 9
Serve on a bed of rice