Indian-Spiced Lamb Shanks
This recipe adds a unique twist to traditional lamb shanks, resulting in a vibrant and exciting dish. Serve with flatbread and fresh herbs for a fulfilling and balanced meal. This recipe is from Beef + Lamb New Zealand via recipes.co.nz.
Ingredients
Method
Lamb
- 4 lamb shanks
- 8 garlic cloves crushed
- 2 tbsp grated fresh ginger
- 2 tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground cardamom
- 1 1/2 cups Greek style yoghurt
- 1 cup vegetable stock
- 1 green chilli deseeded and finely chopped
- 1 cinnamon stick
To Serve
- Flatbread
- Indian-style chutney
- Green chilli
- Fresh coriander
- Green beans
- Preheat the oven to 160°C.
- Place the garlic, ginger, coriander, cumin, black pepper and cardamom in a small bowl and mix to a paste with a little vegetable oil.
- Rub into the lamb shanks.
- Heat a large frying pan over medium heat and add a dash of oil.
- Place in the lamb shanks and brown on both sides, then transfer to a casserole dish that fits the lamb shanks comfortably
- Pour the yoghurt and stock into the frying pan and bring to the boil.
- Pour over the shanks.
- Add the green chilli and cinnamon and cover with the lid or tin foil.
- Place in the oven and cook for 2 1/2 - 3 hours until the meat is almost falling off the bone.
- Turn shanks from time to time and season as required.
- Remove from the oven and strain sauce into a wide saucepan.
- Bring sauce to the boil.
- Pour sauce over the shanks before serving.
- Serve with flatbreads, green beans, chutney and fresh chilli and coriander.