Sri Lankan Lamb Shank Curry (Printable version)
Tender lamb shanks simmered in aromatic Sri Lankan spices and creamy coconut milk for a rich, flavorful curry.
# Ingredient list:
→ Meats
01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat
→ Aromatics & Vegetables
02 - 2 large onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 green chilies, sliced (adjust quantity to preferred heat level)
06 - 2 medium tomatoes, chopped
07 - 2 sprigs fresh curry leaves (approximately 16 leaves)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (Madras curry powder makes a suitable substitute)
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground cloves
14 - 1/2 teaspoon chili powder (optional addition for increased heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids & Seasonings
17 - 1 3/4 cups full-fat coconut milk
18 - 1 cup beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or adjust to taste
22 - 1/2 teaspoon freshly ground black pepper
→ Garnish
23 - Fresh coriander leaves for finishing
# Directions:
01 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Add mustard seeds and fenugreek seeds, frying until they begin to pop, approximately 30 seconds.
02 - Add onions, garlic, ginger, green chilies, and curry leaves to the pot. Sauté for 5 to 7 minutes until onions turn golden brown and develop sweetness.
03 - Stir in all ground spices and curry powder. Cook for 1 minute, stirring constantly, until spices become fragrant and fully incorporated into the oil mixture.
04 - Add lamb shanks to the pot, turning to brown thoroughly on all sides. Allow approximately 8 minutes for proper searing, which develops depth of flavor in the final dish.
05 - Incorporate chopped tomatoes into the pot. Cook for 3 additional minutes until tomatoes break down and soften, contributing acidity and body to the sauce base.
06 - Pour in coconut milk, stock, tamarind paste, salt, and pepper. Stir thoroughly to combine all ingredients and ensure even distribution of seasonings.
07 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, turning shanks occasionally throughout cooking, until meat becomes fork-tender and sauce achieves rich, thickened consistency.
08 - Taste the finished curry and adjust salt or chili levels according to personal preference. The tamarind should provide a subtle tangy balance to the rich coconut base.
09 - Remove pot from heat. Garnish generously with fresh coriander leaves. Serve hot alongside steamed basmati rice or warm roti bread for a complete meal.
# Expert Tips:
01 -
- The lamb becomes impossibly tender, practically falling off the bone after hours of gentle simmering
- Coconut milk tames the heat while adding a luxurious creaminess that clings to every bite
- Your kitchen will smell like an adventure before the first spoonful hits the table
02 -
- Rushing the initial spice blooming step will leave your curry tasting flat, so take your time with the aromatics
- Keep the heat low once simmering begins, as boiling coconut milk can separate and lose its luxurious texture
- The curry tastes even better the next day, so consider making it ahead if you can plan that far in advance
03 -
- Pat the lamb shanks completely dry before searing for better browning and more intense flavor development
- Stir occasionally during simmering to prevent the sauce from catching on the bottom of the pot