Indian Style Curried Lamb Shanks Food

INDIAN LAMB CURRY

Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Time 1h50m

Number Of Ingredients 24

Ingredients

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

INDIAN LAMB CURRY WITH BASMATI RICE

Indian Lamb Curry With Basmati Rice image

This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.

Provided by Mark Bittman

Categories dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 large onions, roughly chopped
1 tablespoon minced garlic
1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
1 tablespoon minced ginger
2 cups chopped tomatoes (cannedare fine; include the liquid)
1 cup coconut milk
1/2 cup lamb juice, from Slow-Braised Lamb Shanks
Meat from Slow-Braised Lamb Shanks
2 teaspoons garam masala or curry powder
Salt and freshly ground black pepper
1/2 cup chopped raw cashews
2 cups cooked basmati rice
Fresh chopped cilantro for garnish

Steps:

Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams

CURRY LAMB SHANKS WITH POTATOES

Curry Lamb Shanks with Potatoes image

Provided by Sunny Anderson

Time 3h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 lamb shanks (about 6 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon golden curry powder
1 teaspoon ground allspice
1/2 teaspoon paprika
3 cups frozen pearl onions (12 ounces), thawed
1 red bell pepper, seeded and chopped
3 cloves garlic, smashed
8 to 10 sprigs fresh thyme
1 scotch bonnet or habanero chile
4 cups chicken stock
1 pound red bliss or new potatoes, sliced in half
Right Rice, recipe follows
Chopped fresh cilantro leaves, for garnish
2 cups rice

Steps:

Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.