Best Marinated Lamb Shanks Curry With Potatoes Recipes

Lamb Shank and Potato Curry image

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

Marinated Lamb Shanks Curry with Potatoes image

Number Of Ingredients 16

1/4 cup Basic Ginger-Garlic Paste (or store-bought)
2 to 2 1/2 pounds baby lamb shanks (4 to 6 ounces each), all visible fat trimmed
4 to 5 small russet potatoes (about 1 pound), peeled and halved
2 cups nonfat plain yogurt, whisked until smooth
2 teaspoons Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt, or to taste
3 tablespoons vegetable oil
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground paprika or cayenne pepper
2 teaspoons fried fenugreek leaves
2 tablespoons finely chopped fresh mint leaves

Steps:

1. Prepare the ginger-garlic paste. Then, place the lamb shanks and potatoes in a large non-reactive bowl. Add the yogurt, ginger-garlic paste, 2 teaspoons garam masala, turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion until well-browned, 10 to 12 minutes. Add the tomatoes and green chili peppers and cook, stirring, until most of juices evaporate, about 7 minutes.3. Add the coriander, cumin, and paprika (or cayenne pepper), stir 1 minute then mix in the marinated meat and potatoes, plus all the marinade, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the lamb is tender and the sauce is as thin or thick as you desire, about 40 minutes, adding 1/2 to 1 cup of water, if needed.4. Mix in the fenugreek leaves during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala and mint leaves on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves