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Masala lamb shanks


  • Flour and season the shanks. Then brown all over in a layer of hot oil in a heavy-bottomed pot (or casserole). Remove.
  • Then add a little fresh oil to the pot, if needed, and gently sauté the celery, carrot, onion, ginger and garlic until tender, regularly stirring.
  • Add the curry paste, ground cumin and coriander, cinnamon stick, bay leaves and cardamom. Stir well and briefly cook to toast the spices.
  • Then add the tomatoes and seasonings, together with the lamb in one layer and enough stock to come up to about two-thirds of the shanks. Cover, turn the heat right down and gently simmer for 1½-2 hours until the meat is almost falling off the bone.
  • When ready, add the coriander, briefly cook and taste the sauce for seasoning.
  • Serve the lamb shanks on a bed of mashed potato or steamed rice.


  • plain flour
  • sea salt & freshly ground pepper
  • 6 lamb shanks, French trimmed
  • olive oil
  • 1 large celery stalk, diced
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 1 heaped tspn grated fresh ginger
  • 2 large garlic cloves, crushed
  • 1 heaped tbsp Rogan Josh curry paste
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 cinnamon stick, halved
  • 2 bay leaves
  • 6 cardamom pods, smashed
  • 1 can diced tomatoes
  • chicken stock
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm