Lamb shank madras
Serve with rotis, naan breads or mashed potato to mop up all the delicious sauce. Use the remaining spice mix for curries or to baste meat on the braai.
- Serves 4
Ingredients
- 4 lamb shanks (about 200g each)
- 1 tsp salt
- 2 cups plain yoghurt
- Canola oil, for frying
- 4 onions, sliced
- 2 tsp grated fresh ginger
- 4 cloves garlic, chopped
- Handful fresh curry leaves, plus extra for serving
- 2 cups beef or chicken stock
- 1 can chopped tomatoes
- Fresh coriander, chopped, for serving
Madras spice mix
- 2 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 2 cinnamon sticks
- 1 tsp mixed peppercorns
- 6 cardamom pods, crushed
- Handful dried chillies (or 2–3 fresh chillies, deseeded)
- Handful curry leaves
- 2 Tbsp ground turmeric
Lichelle May
‧ Recipe
‧ Recipe
Freshliving magazine
‧ Photography
‧ Photography
Method
- Toast all the spice mix ingredients (except turmeric) in a hot, dry pan for a minute or two until fragrant.
- Using a pestle and mortar, grind spices until well combined and powdery. Stir in turmeric.
- Season lamb shanks.
- Combine ¼ cup spice mix with yoghurt. Coat shanks generously with the mixture.
- Cover and leave to marinate in the fridge for 1 hour. ** Bring lamb to room temperature 15–20 minutes before you’re ready to cook it.
- Heat a glug of oil in an ovenproof pot. Sear shanks in batches for 3–4 minutes per side. (Do not brush off excess yoghurt marinade.) Remove and set aside.
- Lower heat, add another glug of oil to the same pot and sauté onion, ginger, garlic and curry leaves for 6–8 minutes until well browned.
- Add shanks back into pot, pour in stock, add tomatoes and cover with a lid.
- Transfer pot to the oven and bake at 160°C for 2½ –3 hours or until meat is fork tender.
- Stir through fresh coriander, adjust seasoning if needed and serve with your favourite side.
For extra sauce
Combine 1 cup plain yoghurt, ¼ grated cucumber and 1 Tbsp chopped fresh coriander. Season and stir through 1 tsp ground cumin. Serve dollops of this mixture with lamb shanks to cut through the richness.
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