Lamb shank and potato curry

Terry Durack
Lamb shank and potato curry
Lamb shank and potato curry 

Serve your curry with a fresh coriander chutney: combine 50g fresh coriander leaves, 2 tbsp cashew nuts, 1 tsp finely grated fresh ginger, 1 finely chopped mild green chilli, 1 tsp ground cumin, 100ml yoghurt, 1/2 tsp sea salt and 1/2 tsp sugar and whiz until smooth. Lighten with a dash of water if need be, and serve cold.


4 small or 2 large lamb shanks

100g yoghurt

2 tsp garam masala

4 tbsp vegetable oil

2 onions, halved and finely sliced

1 tbsp finely grated fresh ginger

2 finely grated garlic cloves

2 bay leaves

2 tbsp tomato paste

1 large potato, diced

1 tsp sea salt

200g fine green beans

1 tsp nigella seeds

2 tbsp fresh coriander

For the spice mix:

1 tsp turmeric

1 tsp cinnamon

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp cayenne

1/2 tsp ground cardamom


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 the rice pulao.