Lamb Shank Curry
Slow cooked tender lamb shank in a delicious rich tomato based curry. YUM! This one is extra special.
15 Minutes Preparation
2 ½ Hours Cooking
2 Lamb Shanks
1 Tin Chopped Tomatoes
1tbs Crushed Ginger
1tbs Crushed Garlic or 2 Crushed Cloves
½ tsp Cinnamon
1tsp Ground Coriander
1tsp Ground Cumin
½ tsp Ground Ginger
¼ tsp Black Pepper
¼ tsp Ground Cardamom
¼ tsp Chilli Powder
Water (See Recipe)
(If you don't have all of the spices you can experiment, or you could use a premade curry spice jar from a supermarket. It will still be delicious)
110g Self Raising Flour
30ml Water (add a little at a time when mixing as you may need more or less)
½ tsp Salt
- Start by combining your spices for the mix in a small bowl then set to one side.
- Preheat the oven to 160c/320f.
- Place a large cast iron dish over a high heat. Add a little oil to the pan and sear the lamb shanks until lovely and brown. Remove the shanks and place to one side.
- Next lower the heat of the pan and brown your onions with a litte oil.
- Add the garlic and ginger and cook for a couple of minutes.
- Pour in your spice mix and stir.
- Once they have browned, add the onion mix back into the pan along with the tinned tomatoes. Using the tomatoes tin, fill it with water and add that to the pot too.
- Coat the lamb in the sauce and cover with the lid or tin foil. Place in the oven to cook for 2 ½ hours.
- Now onto the roti breads. Start by weighing out the flour in a bowl. Add the salt and oil. After that, add a little water and mix with your other hand. You want enough water that the dough comes together into a bowl.
- Once it has come together, place it in the fridge to chill until the lamb is nearly cooked.
- With approximately 15 minutes to go. Melt your butter with a little oil. Take the roti dough out of the fridge. Flour your work surface and split the dough into 3. Take one piece of dough and roll it out nice and thinly using a rolling pin. You want it so you can almost see through it. Now, brush some melted butter over the roti. Fold the bottom half into the centre and brush again. Now fold the top half over the bottom half. Brush the dough with some more butter and fold the sides in one at a time so they overlap. Repeat this with all of the roti.
- Set a frying pan over a medium/high heat.
- Take one roti and roll it out again on your floured work surface, making sure it’s nice and thin.
- Brush a little oil on the pan and add the roti. It will start to bubble and puff up. Flip the roti and cook the other side. Repeat.
- Remove the lamb from the oven and serve with the roti and some fresh coriander yogurt on the side.