Slow-Cooked Lamb Shank Curry with Spiced Potatoes
A warming, aromatic curry featuring fall-apart tender lamb shanks braised with yogurt-marinated spices, potatoes, and fresh green beans. The long, gentle cooking melds warm spices—garam masala, turmeric, cinnamon, cumin, and cardamom—into a rich, thick sauce. Serve this soul-satisfying dish with naan bread, cooling yogurt, and rice pulao on cool evenings or when feeding hungry guests. This version uses a yogurt marinade to tenderize the meat while infusing deep flavor, then builds complexity by blooming whole spices before braising.
Ingredients
- 4 lamb shanksbeef chuck1:1meat-forward
Increases cook time by 30 minutes; flavor becomes earthier.
- ⅓ cups yogurt, plaincoconut milk100mldairy-freedairy-free
Creates creamier sauce; reduces tanginess slightly.
Full guide → - 2 teaspoons garam masala
- 4 tablespoons vegetable oilghee4 tablespoonstraditionaladds dairy
Adds richness and authentic flavor; same quantity.
Full guide → - 2 onions, halved and finely sliced
- 1 tablespoon ginger root, finely grated
- 2 garlic cloves, finely grated
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 potato, large, diced
- 1 teaspoon sea salt
- 1 ¾ cups water
- 7 oz green beans
- 1 teaspoon nigella seeds
- 2 tablespoons fresh coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon, ground
- 1 teaspoon coriander, ground
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- ½ teaspoon cardamom, ground
Instructions
- 1
Wash and trim the lamb shanks neatly.
- 2
Rub the yogurt and garam masala into the shanks, cover and refrigerate for 2 hours.
- 3
Combine all spice mix ingredients in a small bowl.
- 4
Heat half the oil in a large frying pan and cook the onion until softened. Add ginger, garlic, bay leaves and spice mix, cook for 3 minutes. Set aside.
- 5
Heat remaining oil in a heavy lidded pot and brown the lamb shanks on all sides.
- 6
Add the onion mixture, tomato paste, diced potato, salt and water. Bring to a high simmer.
- 7
Cover and cook over gentle heat for 1 1/2 to 2 hours until the lamb is tender and sauce thickens.
- 8
Meanwhile, cook the green beans in simmering salted water, drain and set aside.
- 9
Scatter the beans over the curry, top with nigella seeds and fresh coriander, and serve with naan, yogurt and rice pulao.
Tips
The yogurt marinade is crucial: it tenderizes the lamb and adds tangy depth. Don't skip the 2-hour refrigeration.
Brown the shanks thoroughly before braising to build a caramelized crust that adds richness to the sauce.
Cook the green beans separately and add just before serving to preserve their bright color and crisp texture.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating gently on stovetop with splash of water.
Marinate lamb up to 24 hours. Prepare spice mix up to 3 days ahead. Cook curry fully up to 2 days ahead; reheat gently before adding fresh beans and garnish.
Serve in bowls with warm naan bread, plain yogurt on the side, and rice pulao. Garnish with extra fresh coriander and nigella seeds.
Common Mistakes
Rush the browning step to avoid pale, tough meat lacking caramelized depth.
Cook too aggressively after braising to avoid tough, stringy lamb and reduced sauce.
Add green beans at the start to avoid mushy, discolored vegetables that lose texture.
Substitutions
Dairy-Free Swaps
Creates creamier sauce; reduces tanginess slightly.
Full guide →General Alternatives
Adds richness and authentic flavor; same quantity.
Full guide →FAQ
Can I use boneless lamb instead of shanks?
Yes, use 800g lamb shoulder or chuck, cut into 5cm chunks. Reduce cooking time to 1 to 1 1/4 hours. Shanks offer better flavor and texture due to collagen breaking down into gelatin.
What if I don't have time for a 2-hour marinade?
Marinate for at least 30 minutes. Longer marinating tenderizes better, but shorter times still add flavor. You can also skip marinating and add an extra tablespoon of yogurt to the braising liquid.
Can I freeze this curry?
Yes, freeze up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water. Add fresh beans and coriander garnish after reheating.