Unleash Flavor with the Ultimate Indian Spiced Lamb Shank Recipe!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess while reducing calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk provides a lighter alternative.

Season lamb shanks with salt and pepper on both sides and set aside.

Finely slice two small onions and set aside.

Prepare the spices: 1 teaspoon ground coriander, 1 teaspoon ground cumin, 0.5 teaspoon red chili powder, 0.5 teaspoon ground turmeric, 2 green cardamom pods, 2 cloves, and 2 sticks of cinnamon.

Core and dice two ripe tomatoes and set aside.

Heat a frying pan and add about 1 tablespoon of oil to sear the lamb shanks until they have a bit of color on all sides, then set aside.

In a deep pan (Dutch oven), add 2-3 tablespoons of oil, then add the cinnamon, cardamom, and cloves; sauté for 30 seconds.

Add the sliced onions and brown them for about 15 minutes on low to medium heat, stirring occasionally to avoid burning.

Add 1 tablespoon of ginger and garlic paste to the onions and mix well, cooking for about 4 minutes.

Add the prepared spices (ground cumin, turmeric, ground coriander, red chili powder) and mix for about 1 minute on low heat.

Add the diced tomatoes and cook for about 5 minutes, then stir in 50 g of plain yogurt and cook for another 5 minutes until the oil starts to separate.

Return the lamb shanks to the pot and add enough water to cover them; bring to a boil, then cover and simmer for 2-3 hours until tender.

After cooking, let the lamb sit for about 10 minutes, then check for tenderness.

Optionally, drain the sauce through a sieve to remove whole spices, then blend the sauce until smooth.

Reduce the blended sauce by about 50-60% on the stove, seasoning with salt to taste.

Return the lamb shanks to the reduced sauce and baste them, covering and simmering for an additional 10-12 minutes.

Chop fresh cilantro and sprinkle over the dish along with about 1 tablespoon of garam masala before serving.

Serve the lamb shank with fluffy basmati rice, garnished with sauce and additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens