Sri Lankan Lamb Shank Curry (Printable version)
Tender lamb shanks simmered in Sri Lankan spices and coconut milk for a rich, aromatic curry with deep flavor and gentle warmth.
# What You’ll Need:
→ Meats
01 - 4 lamb shanks (approximately 12-14 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)
→ 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 & 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 to taste
22 - 1/2 teaspoon black pepper
→ Garnish
23 - Fresh coriander leaves
# How to Make It:
01 - Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat until shimmering.
02 - Add the mustard seeds and fenugreek seeds to the hot oil. Fry for about 30 seconds until they begin to pop and release their aroma.
03 - Add the sliced onions, minced garlic, grated ginger, green chilies, and curry leaves. Sauté for 5-7 minutes, stirring frequently, until the onions are golden brown and fragrant.
04 - Stir in the curry powder, ground coriander, cumin, turmeric, cinnamon, cloves, and chili powder. Cook for 1 minute, constantly stirring, until the spices become fragrant and deeply aromatic.
05 - Add the lamb shanks to the pot. Brown on all sides for about 8 minutes total, developing a rich, caramelized exterior on the meat.
06 - Add the chopped tomatoes and cook for 3 more minutes until softened and beginning to break down, creating a base for the sauce.
07 - Pour in the coconut milk, stock, tamarind paste, salt, and pepper. Stir thoroughly to combine all ingredients and dissolve the tamarind paste into the liquid.
08 - Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 2 to 2.5 hours. Turn the shanks occasionally during cooking. The lamb is done when it's fork-tender and the sauce has reduced to a rich, thickened consistency.
09 - Remove from heat. Taste and adjust the seasoning with additional salt or chili if needed. Garnish generously with fresh coriander leaves and serve immediately with steamed rice or warm roti.
# Expert tips:
01 -
- The meat falls off the bone after hours of slow cooking, creating that melt in your mouth magic that makes people go quiet at the dinner table
- Coconut milk tames the heat just enough to let all those complex spices shine without overwhelming your palate
02 -
- Dont rush the initial browning of onions and lamb because these steps create layers of flavor that slow cooking alone cannot achieve
- Keep the heat at a gentle simmer once everything is combined because boiling hard will make the coconut milk separate and the sauce greasy
03 -
- Pat the lamb shanks completely dry before searing them because wet meat will steam instead of brown properly
- Use a pot with a heavy bottom or Dutch oven because even heat distribution prevents scorching during the long simmer