This lamb shank curry is a rich and flavorful dish, perfect for a hearty meal. The tender lamb is cooked with aromatic spices, yogurt, and tomato paste to create a deliciously spiced curry. This recipe is a traditional preparation that brings out the best in lamb shanks, making it a comforting and satisfying dish for any occasion.
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Mix the lamb with half of the yogurt, half of the ginger garlic paste, half of the red chili powder, salt, and cumin powder.
Heat ghee in a pan and add the whole garam masala except for the cloves and whole red chilies.
Add the chopped onions and fry until golden brown. Crush the onions by adding a little hot water.
Add the marinated lamb, mix well, and cook for 8-10 minutes on medium-high heat.
Add the remaining half of the chili powder, ginger garlic paste, coriander powder, and yogurt.
Add hot water, bring to a boil, and simmer until the lamb is three-fourths done.
Remove the lamb pieces from the gravy, strain the gravy, and add the pieces back into the gravy.
Add the tomato puree, bring the gravy to a boil, and cook until the lamb is soft.
To finish, heat ghee and add the whole red chilies and chopped garlic to it.
Smoke the curry with cloves and serve hot.
Marinate the lamb for at least 30 minutes to enhance the flavor.
Crushing the fried onions with hot water helps to create a smoother gravy.
Smoking the curry with cloves adds a unique and aromatic flavor to the dish.
Can I use a different cut of lamb for this recipe?
Yes, you can use other cuts of lamb, but lamb shanks are preferred for their tenderness and flavor.
Can I make this curry less spicy?
You can reduce the amount of red chili powder and whole red chilies to make the curry less spicy.
Can I use store-bought yogurt instead of cooked curd?
Yes, store-bought yogurt can be used as a substitute for cooked curd.
How do I smoke the curry with cloves?
Place a few hot coals in a small bowl, add cloves on top, and cover the curry with a lid to infuse the smoky flavor.
Can I prepare this curry in advance?
Yes, this curry can be prepared in advance and reheated before serving. The flavors often deepen with time.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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