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Sri Lankan Lamb Shank Curry

Slow cooker curry lamb shanks
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Credit: Whisk Media Group
Recipe by: Passage to India
passagefoods.com
Average: 4.5 (49 votes)
146 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 minutes
Cook:  2.5 hrs (oven), 4 hrs (slow cooker high)
Serves:  4
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.

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Sri Lankan Lamb Shank Curry
Ingredients:
Shank Curry
Cashew and Curry Leaf Topping (Optional)
Shank Curry
  1. SLOW COOKER METHOD: Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate.
  2. 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.
  3. OVEN METHOD: Preheat oven 160°C/140°C (fan-forced)
  4. 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
  5. 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)
  1. 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
  2. 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

Reviews for Sri Lankan Lamb Shank Curry

4.53061
Average: 4.5 (49 votes)