Indian Style Curried Lamb Shanks
Recipe: #15183
October 26, 2014
Categories: Curries, Lamb/Mutton, Indian, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, Cobblers/Tarts, more
"From a national supermarket. Serve with coriander leaves and yoghurt. Since made this scaling back for 1 shank and cooked up in a frypan and then put into a small casserole dish and covered with alfoil and cooked in the oven for 2 1/2 hours and served with rice, yoghurt and some steamed vegetables for a delicious dinner though when scaling back it only called for a 1/4 cup of beef stock I added 1/2 cup to make sure I would have some sauce."
Ingredients
Nutritional
- Serving Size: 1 (467.2 g)
- Calories 1019.7
- Total Fat - 69.2 g
- Saturated Fat - 26.3 g
- Cholesterol - 303.6 mg
- Sodium - 546.5 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.1 g
- Sugars - 9.7 g
- Protein - 81.1 g
- Calcium - 116.7 mg
- Iron - 6.3 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 160C (140C fan forced oven).
Step 2
Heat the oil in a 10 cup capacity flameporoof casserole dish.
Step 3
Brown the shanks in 2 batches over high heat on stove top and set aside.
Step 4
Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
Step 5
Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
Step 6
Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
Step 7
Serve and top with the coriander and serve the yoghurt.
Tips
No special items needed.