Lamb Shank And Potato Curry Recipes

CLASSIC LAMB & POTATO CURRY

Steps:

• Wash and drain your meat. Peel and chop 3 - 4 onions.
• Place the meat, onions, 2 tsp ginger, 2 tsp garlic, cinnamon sticks, bay leaves, cardamoms, fenugreek seeds and salt (to your taste) in a pot and cover. Turn the flame to full and cook for 20 - 25 minutes, stir occasionally.
• Gradually you will find that there will be a lot of fluid in the saucepan (top left photo), let the meat cook covered till most of this fluid has evaporated. Remember to stir the curry, stirring prevents it from burning and helps break down the onions, ginger and garlic.
• Once most of the fluid has evaporated and you can see the oil/fat from the meat has separated and is bubbling around the edges of the pan, you're ready to add the oil and spices. I normally add 3 serving spoons, the flat wooden spoon here being my measurement of oil (top right photo) but I estimate this to be about 80 - 100ml. You do need a fair amount of oil for the spices to fry well, you can't expect to cook a decent curry without adding extra oil. Photo on the bottom left, shows you what your meat should look like before adding spices. Once you've added the oil proceed to add spices; add ½ tsp of turmeric (add 1 tsp if you want more colour)....
• tsp of chilli powder (use less/none if you want a mild curry, this is a medium heat curry), 2 heaped tsp mixed curry powder, 1 tsp ground coriander and 1 tsp ground cumin.
• Mix the spices well and allow to fry over a low flame for 5 - 10 minutes to remove the raw taste. You have to be careful at this stage as the curry has very little liquid in it, so has a tendency to burn at the bottom. Make sure you stir it frequently to prevent this. I usually half cover the curry and keep my lid slightly ajar, this helps me keep an eye on the curry and I can smell if it's starting to burn at the bottom. If your curry does brown a little add some water, approximately ¼ glass and leave it to soften the burnt parts then scrape off with a wooden spoon, this normally doesn't affect the taste. If however it burns REALLY badly, I suggest changing pots.
• Meanwhile peel and halve 5 medium potatoes. Rinse and add to the pot, cover again and leave to simmer over a low - medium flame for a further 5 minutes. When the potatoes are half cooked (bottom right photo), you're ready to add water. Don't overcook the potatoes as you will boil them and don't want them to disintegrate.
• Add 1.5 glasses of cold water. After adding the water you should find that the oil from the curry rises to the top. Cover, turn the heat back up to full and allow to boil vigorously for a further 8 -10 minutes. You may add several whole chillies at this point, more for decorative purposes than flavour. Check the salt before taking the curry off the heat and adjust if necessary.
• Remove from the heat, leave covered for several minutes to allow the oil to rise to the top then garnish with fresh coriander. Enjoy your lamb and potato curry with rice, pilau or a flat bread.

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.

VIETNAMESE LAMB SHANKS WITH SWEET POTATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
• Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

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.

CURRY LAMB SHANKS WITH POTATOES

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.

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 SHANK CURRY

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
• Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
• Add the tomatoes, coconut milk and stock stirring to combine.
• Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
• Serve garnished with fresh coriander.

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.