Ingredients
Scale
- 4 lamb shanks
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 2 cups crushed tomatoes
Instructions
- 1. Heat vegetable oil in a large heavy pot over medium-high heat. Brown the lamb shanks on all sides, working in batches if necessary. Remove and set aside.
- 2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
- 3. Stir in tomato paste and cook for 2 minutes, stirring frequently.
- 4. Add Madras curry powder, cumin, coriander, turmeric, smoked paprika, chili powder, cinnamon stick, and cardamom pods. Cook for 1 minute until spices are fragrant.
- 5. Pour in crushed tomatoes and stir, scraping up any browned bits from the bottom of the pot.
- 6. Return lamb shanks to the pot. Add enough water or broth to partially cover the shanks (about 1 cup). Bring to a simmer.
- 7. Cover and cook on low heat for 2 to 2.5 hours, until lamb is tender and falling off the bone. Stir occasionally and add water if needed.
- 8. Adjust seasoning with salt and pepper. Serve hot with rice or naan.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 650
- Sugar: 8 g
- Fat: 35 g
- Carbohydrates: 18 g
- Protein: 55 g