Sri Lankan Lamb Shank Curry (Print Version)
Tender lamb shanks simmered in coconut milk with authentic Sri Lankan spices for a rich, aromatic curry.
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat
→ Aromatics & Vegetables
02 - 2 large onions, finely sliced into thin half-moons
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 green chilies, sliced lengthwise (adjust quantity to heat preference)
06 - 2 medium tomatoes, diced into 1/2-inch pieces
07 - 2 sprigs fresh curry leaves (approximately 16 leaves total)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (Madras curry powder is suitable 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 & Seasoning
17 - 1 2/3 cups full-fat coconut milk (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 to taste
22 - 1/2 teaspoon freshly ground black pepper
→ Garnish
23 - Fresh coriander leaves, chopped
# How To Make:
01 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat until shimmering. 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, sliced green chilies, and fresh 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 if using. Cook for 1 minute, stirring constantly, until spices become highly aromatic and darken slightly.
04 - Add lamb shanks to the spiced mixture. Sear on all sides for approximately 8 minutes total, turning to ensure even browning. Remove pot from heat temporarily if spices threaten to burn.
05 - Stir in chopped tomatoes and cook for 3 additional minutes until tomatoes soften and begin to break down, releasing their juices into the spice base.
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. Cover pot with a tight-fitting lid.
07 - Simmer gently for 2 to 2.5 hours, turning shanks every 30 minutes to ensure even cooking. The curry is ready when lamb meat pulls away easily from the bone and the sauce has thickened to a rich, coating consistency.
08 - Taste the curry and adjust seasoning with additional salt or chili powder as desired. Remove from heat and let rest for 5 minutes before serving. Garnish generously with fresh coriander leaves.
# Expert Tips:
01 -
- The lamb becomes impossibly tender after hours of slow cooking, practically falling off the bone at the mere suggestion of a fork
- Sri Lankan spices bring this incredible warmth that's different from Indian curries—more complex, more perfumed, almost magical
02 -
- The sauce will look quite thin when you first add the liquids, but it thickens considerably as it simmers and reduces—don't be tempted to add flour or cornstarch
- Lamb shanks vary in size, so start checking for tenderness at the 2-hour mark, though most need the full time to become truly fork-tender
03 -
- Pat the lamb shanks completely dry before browning them—wet meat will steam instead of sear, and you'll miss out on all that flavorful browning
- Keep the heat low once the pot is covered, because vigorous boiling will make the coconut milk separate and the sauce grainy instead of silky