Sri Lankan Lamb Shank Curry

The first time I encountered lamb shank curry was at a tiny Sri Lankan spot in Melbourne where the owner's grandmother stirred an enormous pot in the back kitchen. She insisted I taste it before ordering, and that one spoonful of falling-apart lamb in coconut-dark sauce completely reordered my understanding of what curry could be.

I made this for my dad's birthday last winter, and the way the house smelled while it simmered—curry leaves hitting hot oil, cinnamon wafting through every room—had everyone drifting into the kitchen hours before dinner was actually ready. We ended up eating much later than planned, but nobody complained.

Ingredients

• 4 lamb shanks: These tough cuts need long slow cooking, which is exactly what makes them transform into something extraordinary—each one about 350g will feed one person generously
• 2 large onions: Slice them thinly and take the time to caramelize them properly because that sweetness creates the foundation of the whole dish
• 4 cloves garlic and 1 thumb-sized piece ginger: Grate the ginger instead of mincing to release more of those aromatic oils
• 2 green chilies: Keep them whole if you want mild heat, slice them thin if you're brave
• 2 sprigs curry leaves: These are non-negotiable for authentic Sri Lankan flavor—fresh ones will make your kitchen smell incredible
• 2 tbsp Sri Lankan curry powder: If you can find the real thing, use it, but Madras curry powder makes a perfectly fine substitute
• 1 tsp black mustard seeds and fenugreek seeds: Whole spices that pop when you add them to hot oil, releasing their essential oils
• 400 ml full-fat coconut milk: Don't use the light version here because the richness is essential for the sauce's luxurious texture
• 250 ml lamb or beef stock: Homemade is best, but a good quality stock works perfectly well
• 1 tbsp tamarind paste: This adds a subtle sourness that cuts through the rich coconut milk and balances the spices beautifully

Instructions

Get your seeds popping:

Heat the oil in your largest heavy pot over medium-high heat until it's shimmering, then toss in the mustard and fenugreek seeds. Stand back slightly because they'll start popping and jumping like tiny fireworks—about 30 seconds is all you need before they're ready.

Build your flavor base:

Add the onions, garlic, ginger, chilies, and curry leaves to that fragrant oil. Cook for 5 to 7 minutes, stirring occasionally, until the onions are deeply golden and smell like they've been on the stove all day.

Wake up the spices:

Stir in all your ground spices and curry powder, watching as they darken slightly and become incredibly fragrant—this takes only about a minute but makes all the difference.

Seal in the flavor:

Add the lamb shanks to the pot, turning them carefully so they brown on all sides. This takes about 8 minutes and creates those gorgeous caramelized bits that make the sauce taste like it's been cooking for days.

Add the tomatoes:

Toss in the chopped tomatoes and let them cook down for 3 minutes until they're soft and starting to break down, releasing their juices into the spice mixture.

Create the sauce:

Pour in the coconut milk, stock, tamarind paste, salt, and pepper. Stir everything together thoroughly, making sure to scrape up any caramelized bits from the bottom of the pot—that's where all the flavor lives.

Let it work its magic:

Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 2.5 hours, turning the shanks every so often, until the lamb is tender enough to pull apart with a fork and the sauce has thickened beautifully.

Finish and serve:

Taste the sauce and adjust the salt or chili if needed, then scatter fresh coriander leaves over the top before bringing it to the table with steamed rice or warm roti.

Save

This recipe has become my go-to when I need to feed a crowd because it tastes even better made ahead, and there's something deeply satisfying about serving people food that's been cooking slowly for hours. Last time I made it for friends, we sat around the table picking the last bits of meat from the bones and talking long after the plates were empty.

Getting the Most Out of Your Curry Powder

I discovered by accident that toasting curry powder in a dry pan for 2 minutes before adding it to the pot intensifies its flavor dramatically. The spices become more fragrant and the curry develops this extra layer of depth that makes people ask what your secret ingredient is.

Side Dishes That Complete the Meal

Coconut sambal is the traditional accompaniment and once you've had it with curry, you'll understand why. The fresh coconut, chilies, and lime provide this bright crunch that cuts through the rich sauce perfectly. Pickled onions work just as well if you're short on time.

Make It Your Own

Beef short ribs work beautifully if you're not keen on lamb, though they might need an extra 30 minutes of cooking time. I've also made this with goat when I can find it at the market, and honestly, that might be my favorite version of all.

• Leftovers freeze exceptionally well for up to 3 months
• The sauce actually tastes better the next day as the flavors continue to develop
• If the sauce is too thick after reheating, add a splash of water or stock to loosen it

Save

There's something profoundly satisfying about a dish that rewards patience so generously. This curry isn't fast food, but honestly, some of the best things in life take a little time.

Recipe Q&A

→ How long should I cook the lamb shanks?

The lamb shanks need 2 to 2.5 hours of gentle simmering over low heat. They're done when the meat pulls away easily from the bone and a fork slides in without resistance.

→ Can I use regular curry powder instead of Sri Lankan?

Yes, Madras curry powder works well as a substitute. For the most authentic flavor, look for Sri Lankan curry powder at specialty Asian grocers or Indian markets.

→ How spicy is this curry?

This version offers mild to medium heat from green chilies and optional chili powder. You can easily adjust the spice level by reducing or increasing the chilies to your preference.

→ What should I serve with this?

Steamed basmati rice is the classic accompaniment. Warm roti, naan bread, or coconut sambal also pair beautifully. The rich sauce is perfect for soaking up with flatbreads.

→ Can I make this in a slow cooker?

Absolutely. Brown the meat and aromatics first on the stove, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until tender.

→ Can I substitute beef for the lamb?

Beef short ribs work excellently as an alternative. They'll need similar cooking time to become tender. You could also use goat meat for an authentic variation.