Curry Lamb Shanks With Potatoes Recipes

CURRIED LAMB AND POTATOES

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

LAMB SHANK AND POTATO CURRY

Steps:

• Wash the shanks and trim neatly.
• Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
• Combine the spice mix ingredients.
• Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
• Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
• Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
• Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
• Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.

MARINATED LAMB SHANKS CURRY WITH POTATOES

Steps:

• 1. Prepare the ginger-garlic paste. Then, place the lamb shanks and potatoes in a large non-reactive bowl. Add the yogurt, ginger-garlic paste, 2 teaspoons garam masala, turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion until well-browned, 10 to 12 minutes. Add the tomatoes and green chili peppers and cook, stirring, until most of juices evaporate, about 7 minutes.3. Add the coriander, cumin, and paprika (or cayenne pepper), stir 1 minute then mix in the marinated meat and potatoes, plus all the marinade, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the lamb is tender and the sauce is as thin or thick as you desire, about 40 minutes, adding 1/2 to 1 cup of water, if needed.4. Mix in the fenugreek leaves during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala and mint leaves on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB SHANKS AND POTATOES

Steps:

• In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
• Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
• Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.