If you enjoy a tasty Indian dish, this dark lamb curry cooked in Kashmiri style won’t disappoint. This particular style of curry has a really deep burnished flavour and you’ll want to serve it with a side of vegetables, a lentil daal or with warmed naan bread.
For a twist, try what I did and remove the lamb meat from the bones after cooking and coarsely chop it, before returning the meat to the sauce. This will give you greater flexibility to create a pie or another dish from the leftovers (if there are any).
Serves 4
Ingredients
- 1/2 cup Greek-style yoghurt
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, finely grated
- 1 tbsp garam masala
- 4 lamb shanks (roughly 300g each), trimmed
- 2 tbsp vegetable oil
- 2 brown onions, finely chopped
- 1/2 tsp salt
- 2 dried bay leaves
- 8 cardamom pods, lightly crushed
- 1 tbsp ground coriander
- 2 tsp sweet paprika
- 1/2 tsp chilli powder, or to taste
- 400g can diced tomatoes
Method
- Place yoghurt, ginger, garlic and garam masala in a large glass or ceramic bowl. Stir until well combined.
- Add lamb shanks and mix well. Cover with plastic wrap. Place in fridge for at least 2 hours or overnight to marinate.
- Preheat oven to 170C/150C fan-forced. Heat oil in a flameproof casserole dish over medium-high heat. Add onion, salt, bay leaves and cardamom. Cook, stirring, for 5 minutes or until the onion is golden.
- Stir ground coriander, paprika and chilli powder into onion mixture. Stir in tomatoes and 250ml water. Remove lamb shanks from the marinade and add to tomato mixture. Discard remaining marinade.
- Cover and bake for 3 hours or until lamb is so tender the meat is falling off the bones. Carefully transfer lamb shanks to a serving platter. Remove lamb meat from the bones.
- Using a large spoon, skim and discard the fat from the top of the curry sauce. Return meat to the sauce and cover with sauce before serving.