Sri Lankan Lamb Shank Curry (Print Version)
Tender lamb shanks simmered in aromatic Sri Lankan spices and coconut milk for a rich, flavorful curry.
# What You'll Need:
→ 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 to taste)
06 - 2 medium tomatoes, chopped
07 - 2 sprigs fresh curry leaves (about 16 leaves total)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (or Madras curry powder)
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, for extra heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids
17 - 1 2/3 cups coconut milk (full-fat)
18 - 1 cup beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or to taste
22 - 1/2 teaspoon black pepper
→ Garnish
23 - Fresh coriander leaves
# How-To Steps:
01 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Add mustard seeds and fenugreek seeds; fry for approximately 30 seconds until they begin to pop and release aroma.
02 - Add sliced onions, minced garlic, grated ginger, green chilies, and curry leaves to the pot. Sauté for 5 to 7 minutes, stirring frequently, until onions turn golden brown and fragrant.
03 - Stir in all ground spices including curry powder, coriander, cumin, turmeric, cinnamon, cloves, and chili powder. Cook for 1 minute, constantly stirring to prevent burning, until spices become highly aromatic.
04 - Add lamb shanks to the pot, turning to brown on all sides for about 8 minutes total. This develops deep flavor through the Maillard reaction.
05 - Stir in chopped tomatoes and cook for 3 additional minutes until tomatoes soften and begin to break down, incorporating into the spice base.
06 - Pour in coconut milk, stock, tamarind paste, salt, and pepper. Stir thoroughly to combine all ingredients. Bring mixture to a boil, then reduce heat to low.
07 - Cover pot and simmer gently for 2 to 2.5 hours, turning lamb shanks occasionally. The lamb is done when meat pulls easily from the bone and sauce has thickened to a rich consistency.
08 - Remove pot from heat. Taste sauce and adjust salt or chili levels as desired. Garnish generously with fresh coriander leaves.
09 - Serve hot alongside steamed basmati rice or warm roti bread. For an authentic experience, accompany with coconut sambal or quick-pickled onions.
# Expert Tips:
01 -
- The coconut milk creates this velvety sauce that clings to every bite of lamb
- This is one of those dishes that tastes even better the next day
- The spice blend hits every corner of your palate without being overwhelmingly hot
02 -
- Always use full fat coconut milk because low fat versions will not give you that rich, velvety consistency
- Toast your curry powder in a dry pan before adding it to the pot for deeper flavor
- The lamb is done when it pulls away from the bone with almost no pressure
03 -
- Trim excess fat from the shanks before cooking to prevent an overly greasy sauce
- If the sauce is too thick at the end, add a splash of hot water or stock
- Fresh curry leaves frozen in advance work nearly as well as ones straight from the market