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
This sauce is delicious. I shredded leftovers and used as a pasta sauce with parpadelle. Unconventional I know but it worked for me.
2 months 4 days ago
Very nice. I used the leftovers as a pie filling but had to reduce a lot of the sauce.
Lamb shank curry
2 months 1 week ago
Was so excited to try this recipie, what a waste of lamb shanks at the cost they are at the moment. We found this to be so tastless. Was expecting great things but im sorry will not make again. not enough sauce, Followed to the recipe to the letter. Very bland for our taste. :(