Best Curry Lamb Shanks With Potatoes Recipes

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LAMB SHANK AND POTATO CURRY



Lamb Shank and Potato Curry image

Make and share this Lamb Shank and Potato Curry recipe from Food.com.

Provided by AmandaInOz

Categories     Curries

Time 4h

Yield 4 serving(s)

Number Of Ingredients 21

4 small lamb shanks
100 g yoghurt
2 teaspoons garam masala
4 tablespoons vegetable oil
2 onions, halved and finely sliced
1 tablespoon gingerroot, finely grated
2 garlic cloves, finely grated
2 bay leaves
2 tablespoons tomato paste
1 large potato, diced
1 teaspoon sea salt
400 ml water
200 g green beans
1 teaspoon nigella seeds
2 tablespoons fresh coriander
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon ground cardamom

Steps:

  • Wash the shanks and trim neatly.
  • Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
  • Combine the spice mix ingredients.
  • Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
  • Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
  • Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
  • Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
  • Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.

Nutrition Facts : Calories 867.9, Fat 48.5, SaturatedFat 16.1, Cholesterol 245.3, Sodium 847, Carbohydrate 29.9, Fiber 5.6, Sugar 6.9, Protein 76

CURRIED LAMB AND POTATOES



Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

Steps:

  • In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

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