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Lamb shank curry

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(serves 4)
4 lamb hind shanks
1 tbs peanut oil 
2 brown onions, halved, thickly sliced 
125ml curry paste
800g diced tomatoes 
3 cups beef stock 
3 tbsp powdered curry
400g natural yoghurt 
1 cup coarsely chopped fresh coriander
N.B. Items in bold are available from all MF outlets
Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over high heat. Add 2 lamb shanks and cook, turning, for 5 minutes or until browned. Transfer to a bowl. Repeat with remaining shanks.
Heat remaining oil in the dish over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until aromatic. Return lamb shanks to the dish with the tomato, stock and curry powder and bring to the boil. Transfer to oven and bake, covered, turning occasionally, for 2 hours or until the lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.
Place yoghurt in a bowl. Add 1 tablespoon of lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until yoghurt is warm. Add the yoghurt mixture to the lamb mixture and combine. Stir in the coriander.
Divide the lamb shank curry among serving bowls. Serve immediately.
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