Sri Lankan Lamb Shank Curry

This mild slow cooked lamb shank curry cooked in Sri Lankan curry sauce makes an easy but luxurious meal. This recipe can be cooked either in the oven or in a slow cooker.

Recipe details

Ingredients

1. 1 tablespoon vegetable oil
2. 4 lamb shanks
3. 2 red onions, sliced into thick wedges
4. 1 (300g) eggplant, cut into 5cm chunks
5. 1 x 375g Passage to India Sri Lankan Chicken Curry sauce
6. 1/3 cup (80ml) water
7. Roti, to serve
8. 2 tablespoons ghee or coconut oil
9. 1/3 cup (50g) cashews
10. 2 branches fresh curry leaves

Directions

Step 1

SLOW COOKER METHOD: Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate.

Step 2

Add onion, eggplant, Sri Lankan Chicken Curry Simmer Sauce and water to slow cooker. Place lamb shanks on top. Cover and cook HIGH 4 HOURS (LOW 6-8 HOURS). Meat should be falling off the bone.

Step 3

OVEN METHOD: Preheat oven 160°C/140°C (fan-forced)

Step 4

Heat oil in an oven-proof casserole dish over medium-high heat. Cook lamb shanks in batches, turning, for 5 minutes. Transfer to a plate. Add onion and eggplant to the same pan and cook for 3 minutes

Step 5

Stir in Sri Lankan Chicken Curry Simmer Sauce and water. Return lamb shanks and cover with some of the sauce. Cover with lid and bake 2 -2 ½ hours or until tender and meat is flaking off the bone

Step 6

Just before curry is ready to serve, heat ghee or coconut oil in a frying pan over medium-high heat. Add cashews and curry leaves and cook, stirring for 1 minute or until cashews are golden and curry leaves crispy

Step 7

Serve lamb shank curry topped with cashew and curry leaves. Serve with roti