This mild slow cooked lamb shank curry cooked in Sri Lankan curry sauce makes an easy but luxurious meal. This recipe can be cooked either in the oven or in a slow cooker.
Shank Curry
Ingredients
1 tablespoon vegetable oil
4 lamb shanks
2 red onions, sliced into thick wedges
1 (300g) eggplant, cut into 5cm chunks
1 x 375g Passage to India Sri Lankan Chicken Curry sauce
1/3 cup (80ml) water
Roti, to serve
Method
SLOW COOKER METHOD: Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate.
Add onion, eggplant, Sri Lankan Chicken Curry Simmer Sauce and water to slow cooker. Place lamb shanks on top. Cover and cook HIGH 4 HOURS (LOW 6-8 HOURS). Meat should be falling off the bone.
Heat oil in an oven-proof casserole dish over medium-high heat. Cook lamb shanks in batches, turning, for 5 minutes. Transfer to a plate. Add onion and eggplant to the same pan and cook for 3 minutes
Stir in Sri Lankan Chicken Curry Simmer Sauce and water. Return lamb shanks and cover with some of the sauce. Cover with lid and bake 2 -2 ½ hours or until tender and meat is flaking off the bone
Cashew and Curry Leaf Topping (Optional)
Ingredients
2 tablespoons ghee or coconut oil
1/3 cup (50g) cashews
2 branches fresh curry leaves
Method
Just before curry is ready to serve, heat ghee or coconut oil in a frying pan over medium-high heat. Add cashews and curry leaves and cook, stirring for 1 minute or until cashews are golden and curry leaves crispy
Serve lamb shank curry topped with cashew and curry leaves. Serve with roti
Tips & Hints
Substitute eggplant with any vegetable such as carrots, potato or sweet potato
Fresh curry leaves are available in supermarkets in the fresh produce section
