Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Shank Curry
Cashew and Curry Leaf Topping (Optional)
Method
Shank Curry
- 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.
- OVEN METHOD: Preheat oven 160°C/140°C (fan-forced)
- 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)
- 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
Shank Curry
- 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.
- OVEN METHOD: Preheat oven 160°C/140°C (fan-forced)
- 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)
- 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
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Pauline Hutchings
Lamb shank curry - Absolutely delicious, will try it again soon
Pauline Hutchings
Lamb shank curry - Absolutely delicious, will try it again soon
Jenna Newton
Happy shank season - This sauce is great and I love this recipe. I don’t make the garnish but I did once. I double up on the recipe and freeze them too.
Josephine
No sauce recipe. Not everyone can find premade sauces - Ridiculous
Gina LaSerle
Made it again and loved it - I will be stocking up on this sauce as this recipe is very good. I want to try it with beef cheeks and short ribs too.
+ 16 star only ratings in addition to the reviews above
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