Sri Lankan Lamb Shank Curry (Print Version)
Tender lamb shanks simmered in Sri Lankan spices and coconut milk for a rich, aromatic curry.
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat
→ Aromatics & Vegetables
02 - 2 large onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 green chilies, sliced (adjust to taste)
06 - 2 medium tomatoes, chopped
07 - 2 sprigs fresh curry leaves (approximately 16 leaves)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (or Madras curry powder)
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground cloves
14 - 1/2 teaspoon chili powder (optional, for extra heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids & Seasonings
17 - 1 2/3 cups coconut milk (full-fat)
18 - 1 cup beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or to taste
22 - 1/2 teaspoon black pepper
→ Garnish
23 - Fresh coriander leaves for serving
# Preparation Steps:
01 - Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the mustard seeds and fenugreek seeds; fry until they begin to pop and become fragrant, about 30 seconds.
02 - Add the sliced onions, minced garlic, grated ginger, green chilies, and fresh curry leaves to the pot. Sauté for 5 to 7 minutes, stirring frequently, until the onions are golden brown and softened.
03 - Stir in the curry powder, ground coriander, cumin, turmeric, cinnamon, cloves, and chili powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant and bloomed.
04 - Add the lamb shanks to the pot, turning to brown on all sides. Sear for approximately 8 minutes to develop a rich, caramelized exterior on the meat.
05 - Add the chopped tomatoes and cook for 3 additional minutes, stirring occasionally, until the tomatoes break down and soften.
06 - Pour in the coconut milk, stock, tamarind paste, salt, and pepper. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce heat to low.
07 - Cover the pot and simmer gently for 2 to 2.5 hours, turning the lamb shanks occasionally, until the meat is fork-tender and falling off the bone. The sauce should be rich, thickened, and deeply flavored.
08 - Remove from heat. Check seasoning and adjust salt or chili level to taste. Garnish generously with fresh coriander leaves and serve hot alongside steamed basmati rice or warm roti.
# Expert Advice:
01 -
- The meat becomes so tender it practically melts into the rich, spiced coconut sauce
- Your kitchen will smell like an incredible blend of toasted spices and slow-cooked comfort
- This curry tastes even better the next day, making it perfect for leftovers or meal prep
02 -
- Pat the lamb shanks completely dry before searing, or they'll steam instead of brown and you'll miss out on crucial flavor
- Don't rush the initial spice toasting step, those 30 seconds of popping seeds make a huge difference in the final depth
- Keep the heat at a gentle simmer, a violent boil will make the coconut milk separate and become grainy
03 -
- Toasting your curry powder in a dry pan for 2 minutes before adding it to the pot intensifies the flavor dramatically
- If your sauce isn't thickening enough, remove the lid for the last 30 minutes of cooking to let it reduce