Sri Lankan Lamb Shank Curry (Printable)
Tender lamb shanks slow-cooked in coconut milk with Sri Lankan spices and tamarind.
# What You’ll Need:
→ Meats
01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat
→ Aromatics & Vegetables
02 - 2 large onions, thinly sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 green chilies, sliced (adjust according to heat preference)
06 - 2 medium tomatoes, diced
07 - 2 sprigs fresh curry leaves (about 16 leaves total)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (Madras curry powder as substitute)
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 additional heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids & Seasonings
17 - 1 2/3 cups full-fat coconut milk (approximately 13.5 oz can)
18 - 1 cup beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or adjust to taste
22 - 1/2 teaspoon freshly ground black pepper
→ Garnish
23 - Fresh coriander leaves for finishing
# How-To Steps:
01 - Heat vegetable oil in a large heavy-bottomed 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 curry powder, ground coriander, cumin, turmeric, cinnamon, cloves, and chili powder. Cook for 1 minute, constantly stirring, until spices become fragrant and fully incorporated.
04 - Add lamb shanks to the pot, searing on all sides for approximately 8 minutes until well-browned. This step develops depth of flavor in the final dish.
05 - Incorporate chopped tomatoes and cook for 3 minutes until softened and beginning to break down, creating a base for the sauce.
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. Turn lamb shanks occasionally to ensure even cooking. The lamb is done when meat pulls away easily from the bone and sauce has thickened to a rich consistency.
08 - Remove from heat. Taste and adjust salt or chili level as desired. Garnish generously with fresh coriander leaves. Serve hot alongside steamed basmati rice or warm roti bread.
# Expert Tips:
01 -
- The meat becomes impossibly tender after hours of slow cooking, practically melting into the sauce
- That tamarind hit balances the rich coconut milk like nobody's business
- Your entire house will smell like spices for days, which is never a bad thing
02 -
- The lamb shanks need enough room in the pot so they are not crowded, otherwise they will steam instead of brown properly
- That sauce will continue to thicken as it cools, so do not worry if it seems a bit thin while still hot
- Tamarind paste varies in strength by brand, start with less and add more to taste
03 -
- Toasting your curry powder in a dry pan for 2 minutes before using it adds another layer of depth
- Pat the lamb shanks completely dry before browning for better color and flavor development
- If the sauce looks too oily near the end, skim some of the fat off the top before serving