Mutton Shank Curry with Whole Spices
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 4 lamb shanks
- 2 onion, sliced
- 3 tbsp ghee
- 5 garlic cloves
- 20 g fresh ginger, grated
- 400 g chopped tomatoes
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 859 kcal
- Protein
- 67.2 g
- Carbohydrate
- 11.4 g
- of which sugars
- 7.4 g
- Fat
- 60 g
- of which saturates
- 29.3 g
- Fibre
- 3.1 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large, heavy pan and fry the onions for 10 minutes until golden, then add the garlic cloves, fresh ginger, green cardamom pods and cinnamon stick and fry for 1 minute.
- 2
Add the lamb shanks and brown on all sides for 8 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Pour in 700ml water, bring to the boil, then cover and simmer very gently for 2-2.5 hours, turning the shanks occasionally, until the meat is falling off the bone.
- 4
Lift out the shanks and keep warm, then simmer the sauce uncovered for 10 minutes until thickened and glossy.
- 5
Return the shanks to the sauce to coat.
- 6
Scatter with the fresh coriander and serve with naan or rice.
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