How To Make Lamb Shank Madras
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 4 lamb shanks
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 2-inch piece of ginger, grated
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 400g can chopped tomatoes
- 1 cup beef or vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked basmati rice, for serving
Instructions
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Preheat oven to 325°F (160°C).
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Heat the oil in a large oven-safe pot or Dutch oven over medium heat. Add the lamb shanks and brown on all sides. Remove and set aside.
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In the same pot, add the onions, garlic, and ginger. Cook until softened and lightly browned, about 5 minutes.
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Add the Madras curry powder, cumin, coriander, turmeric, and chili powder to the pot. Stir and cook for 1 minute to release the flavors.
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Return the lamb shanks to the pot and pour in the chopped tomatoes and broth. Season with salt and pepper.
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Cover the pot and transfer to the oven. Cook for 2 hours, or until the lamb is tender and falling off the bone.
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Remove from the oven and garnish with fresh cilantro.
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Serve the Lamb Shank Madras over cooked basmati rice.
Nutrition
- Calories : 475kcal
- Total Fat : 24g
- Saturated Fat : 8g
- Cholesterol : 164mg
- Sodium : 612mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 52g
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